* 1 tomato, diced
    * 1 / 2 onion, finely chopped
    * 1 tbsp. Lime juice
    * 1 tbsp. fresh coriander, chopped


    * Nonstick cooking spray
    * 3 ounces chicken breast, cut into bite-sized pieces
    * 1 / 2 onion, finely chopped
    * 2 garlic cloves, finely chopped
    * 2 corn tortillas (gluten free)
    * 2 ounces jalapeno Jack cheese


   1st Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
   2nd In a small bowl, combine the tomatoes, half the onion, lime juice and cilantro.
   3rd Coat a skillet with nonstick cooking spray. Add chicken and sauté until cooked through clear and juices run. Remove chicken from pan and set aside.
   4th Sauté the remaining half of onion and garlic in a nonstick pan for 2 minutes.
   5th In another bowl mix chicken with half the salsa and set aside.
   6th Spray baking sheet with nonstick cooking spray and place tortilla on baking sheet.
   7th Spread chicken and salsa mixture on the tortilla.
   8th Spread cooked onions and garlic over chicken.
   9th Sprinkle cheese evenly over onion and garlic.
  10th Cover with another tortilla.
  11th Bake until they are through and cheese quesadillas is heated melted, about 10 minutes.
  12th Cut into four wedges and Serve with remaining salsa.

Serves: 2

Serving size: 2 wedges

Nutritional analysis (per serving):

277 calories
33 g protein
11 g fat
8 g Sat Fat
13 g carbohydrates
2 g fiber
110 mg cholesterol
513 mg sodium
250 mg calcium
1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

You can top with gluten-free sour cream and / or gluten-free guacamole. If you have time try to store-bought with salsa (check the label to ensure that it does not contain gluten substitution).