1-1/2 lbs boneless, skinless chicken breast halves, frozen
3 tsp. minced garlic cloves
2 tbsp. canola oil
4 oz Parmesan cheese
2 oz reduced-fat Monterey Jack cheese
2 oz Asiago cheese, shredded
8 (9-10-inch) flour, wheat or spinach tortillas
1/2 cup reduced-fat Caesar salad dressing, divided
8 cups chopped romaine lettuce
1 cup thinly sliced celery

Thaw chicken slightly. Thinly slice across grain. Sauté in garlic and oil in skillet over medium-high heat until juices no longer run pink. Toss Parmesan cheese with Monterey and Asiago cheeses. Lay 4 tortillas on counter, spread 1/4 cup cheese over each.

Drizzle 1 tbsp. dressing over each. Spread chicken over dressing. Spread another 1/4 cup cheese over top. Slide 1 tortilla into skillet over medium heat. Place 1 of remaining tortillas over top of the other one in skillet.

Press down with spatula. Turn over, cover and cook 1-2 minutes or until lightly browned. Repeat with remaining quesadillas. Toss lettuce and celery with remaining dressing.

Place on top of quesadillas. Sprinkle remaining Parmesan cheese on top of lettuce mix.

Submitted by: Sherry Monfils