Serves 4

Ingredients:

8 asparagus spears, roasted and diced

4 whole wheat tortillas

1/2 cup diced red onions

1/4 cup roasted red peppers, diced

1/2 cup marinated artichoke hearts, diced

8 ounces roasted chicken breast meat, shredded

2 ounces shredded cheddar cheese

cooking spray

salsa - optional

Directions:

1. Preheat oven to broil. Wash and trim asparagus spears. Place asparagus on a broiling pan lightly coated with cooking oil spray. Broil for about 2 minutes until asparagus has just started to brown. Remove from oven, allow to cool, and then chop asparagus into 1 inch segments and place in medium size bowl.

2. Add diced red onions, roasted red peppers, artichoke hearts, and shredded chicken to bowl and mix together.

3. Coat a large nonstick skillet or griddle with cooking spray. Heat to medium high.

4. Place 2 tortillas on the skillet and divide vegetable-chicken mixture between the two tortillas. Spread the mixture so that it covers the entire tortilla and is somewhat level. Top each tortilla and vegetable-chicken mixture with an ounce of shredded cheese (about 2 tablespoons). Place a second tortilla on top of the mixture. Lower heat to medium.

5. When cheese begins to melt and tortilla begins to brown on the bottom (about 3 minutes), carefully flip the tortillas to brown the other side. You may need to use your hand on top of the top tortilla when flipping. After you have successfully flipped, cook for another 3 minutes. Remove to cutting board and slice into four slices. Serve immediately. Serving is 2 quarters of the finished quesadilla.  Top with salsa if desired.

Per Serving: 352 Calories; 13g Fat (5g sat); 26g Protein; 32g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol; 605mg Sodium.