2 c. chopped tomatoes 1 c. chopped green onion 1/2 c. minced cilantro 1-2 Tlb minced jalapeno peppers 1 Tlb. fresh lime juice 10 (8-inch) low fat flour tortillas 1 c. chopped fresh spinach leaves 1 c. cooked shredded skinless chicken breast 3/4 c grated reduced-fat cheddar cheese

Make Pico de Gallo by mixing in bowl 1 1/2 c. tomatoes, 3/4 c. onion, cilantro, peppers and lime juice. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at time. Cook 20-30 seconds or until hot and pliable, turning once. Divide remaining 1/2 c. tomatoes, 1/4 c. green onions, spinach and chicken among 5 tortillas; sprinkle evenly with cheese. Top with remaining 5 tortillas. Cook quesadillas, one at a time, over medium heat, 2 minutes on each side or until surfaces are crisp and cheese is melted. Cut each quesadilla into 4 wedges and serve with Pico de Gallo.

Recipe makes 5 quesadillas.