A flavorful Tex-Mex lunch that’s not loaded with fat and calories. Add variety by switching up the tortilla, whole wheat, tomato, or spinach wraps. Serve with a side of salsa and experiment with different levels of heat. Serves: 2-4Ingredients:2 green onions2 cups shredded skinless rotisserie chicken meat1½-cup shredded Monterey Jack cheese1 pickled jalapeño chile¼-cup fresh cilantro leaves4 burrito-size flour tortillas¾-cup salsa verde½-cup reduced-fat sour creamDirections:Preheat toaster oven to 425°F. Thinly slice green onions; reserve 2 tablespoons dark green tops for garnish.Evenly divide chicken, cheese, jalapeño, cilantro, and remaining green onions on one side of each tortilla; fold other half over.In single layer on foil-lined toaster oven tray (working in batches if necessary), toast quesadillas 8-10 minutes, or until tortillas are golden brown and cheese is melted.Cut each quesadilla in half. Serve with salsa verde, add a dollop of sour cream if you’d like; and sprinkle with reserved green onions.