8 large flour tortillas, 98% fat free
3 cups shredded cheddar cheese, nonfat
12 ounces cooked chicken breast halves
1 tablespoon chipotle hot sauce
Heat a griddle or a large frying pan; if you are using a frying pan, brush the surface with olive oil. Warm the tortillas, 1 at a time, on both sides. Return 1 tortilla to the pan, spread a quarter of the cheese over it, and scatter a quarter of the chicken over the cheese. Add a dash of hot sauce, and top with another tortilla. Cook until the cheese is nearly completely melted, about 4 minutes, turn, and cook for 2 minutes more. Transfer to a work surface, and cook the remaining quesadillas in the same manner. Cut each quesadilla into 6 triangles, transfer them to individual plates and serve.