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| Prep Time: 10 minutes Cook Time: 8 Minutes
8 (8-inch) Fat-free flour tortillas 2 (5 Ounce) cans chunk chicken in Water, drained and flaked 1½ Cups nonfat cottage cheese 2 Tablespoons chopped jalapeno pepper ¾ Cup (3 ounces) shredded reduced- Fat Monterey Jack cheese 2/3 Cup Sliced green onions 1 Cup chunky Salsa Fresh cilantro springs (optional)
Place 4 tortillas on an un-greased baking sheet. Combine chicken, cottage cheese and jalapeno pepper; spoon mixture evenly over tortillas. Top each tortilla evenly with cheese, and green onions; top with remaining 4 tortillas. Bake at 350 for 8 to 10 minutes or until cheese softens. Cut each tortilla into 6 wedges. Spoon salsa evenly over each wedge, and garnish with cilantro springs (optional). Serve immediately. Serves: 24 appetizers
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