Chicken Quesadillas

Adapted from The Skinny Taste.

We both joked around tonight about how our idea of quesadillas in college consisted of popping flour tortillas with a gob of cheese into the microwave and calling it dinner. With spices, veggies, and tangy salsa, these flavorful quesadillas are more like fajitas - far from the nuked quesadillas we made in college.

Ingredients:

• 1 chicken breast
• Cumin
• Oregano
• Garlic powder
• Salt
• Ground black pepper
• Cooking spray
• 1/4 onion, cut into strips
• ½ bell pepper, cut into strips
• 1 clove garlic, minced
• ½ tbsp extra virgin olive oil
• 2/3 cup 2% shredded sharp cheddar cheese
• 1/2 cup mango peach salsa
• 4 (6") whole-wheat flour tortillas

Directions:

Slice chicken breast into 4 long slices. Season chicken with salt, pepper, cumin, oregano, and garlic powder.

Lightly spray a medium skillet. Cook chicken on both sides on medium heat. Once cooked through, remove from heat and set aside.

Add oil, onions, and peppers to the skillet. Season with salt and pepper. After about 2 minutes, add garlic and continue cooking until veggies are soft. When cooked, set aside.

Lightly coat skillet with cooking spray and add tortilla on medium heat. Top with half of the cheese, chicken, onions, peppers, and salsa. Place the other tortilla on top. Once cheese is melted and the bottom of the tortilla is slightly crispy, put a plate on top of the quesadilla and flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove using a spatula. Repeat for the second quesadilla. Cut into wedges and serve.

If you prefer other fillings for your quesadillas, black beans, corn, mushrooms, or even tilapia or beef in place of chicken could be great alternatives. Any flavor of salsa works, our favorite right now just happens to be Chachies Mango & Peach.

Yield: 2 servings