Chicken-Arugula Quesadillas with Cucumber-Radish Salsa

¾ cup finely chopped seedless cucumber 

4 small radishes, halved and thinly sliced 

½ jalapeno pepper, finely chopped* 

2 Tbsp. fresh lime juice  

1 Tbsp. chopped cilantro 

4 low-carb tortillas  

½ cup Fresh Thyme roasted red pepper hummus  

1 cup chopped cooked chicken 

1 cup baby arugula 

½ cup shredded Fresh Thyme four-cheese Mexican cheese blend (2 oz.) 

Fresh Thyme garlic olive oil cooking spray 

1. For Cucumber-Radish Salsa, in a medium bowl, combine cucumber, radishes, jalapeno pepper, lime juice, and cilantro. Set aside.
2. Spread tortillas with hummus. Add chicken, arugula, and cheese to one side of tortillas. Fold tortillas in half. Spray with cooking spray.
3. In a large skillet over medium heat, cook quesadillas for 3 to 4 minutes per side, or until lightly browned. Cut quesadillas into wedges. Serve with Cucumber-Radish Salsa.
4. *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapenos, wear protective gloves.

Each serving contains: 259 calories, 14 g fat, 4 g saturated fat, 0 g trans fat, 45 mg cholesterol, 481 mg sodium, 22 g carbohydrates, 10 g fiber, 2 g sugar, 20 g protein. Daily values: 12% vitamin A, 17% vitamin C, 12% calcium, 10% iron.