Dig in! Cooking Light’s low-cal game day snacks

Preheat oven to 400° F.

To prepare dippers, place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken on a baking sheet coated with cooking spray. Brush with 2 tablespoons wing sauce. Bake at 400° for 5 minutes. Turn chicken over, and brush with 2 tablespoons wing sauce. Bake an additional 5 minutes or until done. Cut chicken into 1-inch pieces.

Cook the beans in boiling water for 1 minute or until crisp-tender; drain. Rinse with cold water; drain well. Place beans on a platter with carrot, celery, bell pepper and bread; set aside.

To prepare the fondue, combine the blue cheese and the cornstarch in a large saucepan. Stir in wine, milk and cream cheese. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Reduce heat to medium-low; cook 8 minutes or until mixture is smooth, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Serve with dippers.

Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons Cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remaining quesadillas. Cut each quesadilla into 3 wedges.