Marinara Chicken Quesadilla

Thin crust pizza with a top or quesadilla? Whatever this thing is it is delicious. The whole wheat tortillas and reduced fat cheese are a healthy nod towards some of you favorite foods, pizza and quesadillas. Our Pastamore Traditional Barrel-Aged Balsamic Vinegar is an excellent way to liven up some leftover chicken.

Ingredients:
2 - whole wheat soft taco size tortillas
1 ounce - 2% shredded mozzarella cheese
1/4-1/2 cup - marinara sauce
1 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
3 ounces - cooked chicken breast

Directions:
1. Place tortilla on plate and top with marinara sauce. Spread sauce evenly onto the tortilla leaving 1/2" space from the edge. Next, add the cooked chicken breast drizzle on 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar. Evenly spread the cheese over the chicken.

2. Heat a large non-stick pan on the stove over medium-low heat. Once hot, carefully add the covered tortilla and top with the second tortilla. Cook until the bottom tortilla is browned and flip carefully using a large spatula.

3. Cook until second tortilla is browned. Remove from pan and cut into quarters. Plate and top with remaining 1/2 Tbsp of Pastamore Traditional Barrel-Aged Balsamic Vinegar.