This is a light and easy version of chicken quesadillas that
you can grill on your George Foreman grill, if you have one.
If you don't have an indoor grill, a fry pan will work just
1 teaspoon vegetable oil
1 1/2 cups chopped green bell pepper
1 cup minced purple onion
2 teaspoons cumin
2 cups cooked chicken breast
1 (14.5 ounce) can no salt added diced tomatoes, drained
1/4 cup minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground pepper
8 (8-inch) fat-free flour tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
Butter flavored cooking spray
Fresh cilantro sprigs (optional)
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
Repeat procedure with remaining 6 tortillas. Garnish with cilantro
sprigs, if desired. Serve immediately.
NOTES: Simply grill the folded tortillas on the grill until
the cheese is melted and they are lightly browned.
Posted by bettyboop at Recipe Goldmine 1/3/2002 8:41 am.