Quesadillas I

Description
It's nice to know that a recipe that I already do is a diabetic recipe. Since we have been trying to eat better in hopes that I loose some weight. Just wonder whether its still considered diabetic when I add chicken to it. Not fried just cooked chicken.
 * Contributed by Jenn B aka Mom2sam and Tiny at World Recipes Y-Group
 * Yield: 8 Servings

Ingredients

 * 1 cup shredded Mexican chihuahua, monterey jack, pepper jack, or brick cheese
 * 1 green onion, minced
 * 1 – 3 tablespoons canned chopped green chilies (to taste)
 * 4 x 8-inch flour tortillas
 * chunky salsa, for topping or dip

Directions

 * 1) In a medium bowl, toss together the cheese, green onion, and chilies; set aside.
 * 2) Spray a medium skillet with nonstick cooking spray and place over medium heat.
 * 3) When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture.
 * 4) When the cheese begins to melt, about 1 minute, fold the tortilla in half.
 * 5) Continue cooking until lightly browned andcrisp on both sides, about 1 minute.
 * 6) Transfer to a cutting board.
 * 7) Repeat with the remaining tortillas and filling.
 * 8) Cut into 4 wedges with a knife or pizza cutter and serve immediately with the salsa.

Nutritional information
Per Serving (2 Wedges):
 * Calories: 134 | Fat: 6 g | Cholesterol: 12 Mg | Sodium: 211 Mg | Carbohydrate: 14 g | Dietary Fiber: 1 g | Sugars: 1 g | Protein: 6 g
 * Diabetic Exchanges: 1 Starch, 1 Fat