Recipe Categories
Tex Mexican
Poultry Quesadillas

Kat's Chicken Breast Purple Onion Bell Pepper Quesadillas

1 tsp vegetable oil
1 1/2 cup chopped green bell pepper
1 cup minced purple onion
2 tsp cumin
2 cup cooked chicken breast
1 x 14.5 ounce can no salt added diced tomatoes drained
1/4 cup minced fresh cilantro
1/4 tsp salt
1/4 tsp ground pepper
8 x 8 inch fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey Jack cheese
    butter flavored cooking spray
    fresh cilantro sprigs optional

 Method :
Place oil in a large nonstick skillet over medium-high heat until hot. Add chopped pepper and onion; cook 3 minutes, stirring often. Add cumin, and cook 1 minute, stirring often. Add chicken and tomato; cook 3 minutes, stirring often. Stir in minced cilantro, salt, and ground pepper. Place about 1/2 cup chicken mixture on half of each tortilla. Sprinkle cheese evenly over turkey mixture on tortillas; fold tortillas in half. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add 2 filled tortillas; cook 30 seconds on each side or until lightly browned. Set aside, and keep warm. Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.
Serves 8.