Serve these with a refreshing green salad as dinner, or slice into smaller triangles as an appetizer.
| 2 tbsp. chicken broth | 3 plum tomatoes, chopped | |
| 1/4 cup chopped onion | Vegetable cooking spray | |
| 1 small clove garlic minced | 8 flour tortillas | |
| 1/4 cup chopped bell pepper | 1 cup reduced fat Cheddar cheese, shredded | |
| 2 chili peppers, minced | 1 1/2 cups cooked chicken |
In a medium heavy skillet, saute the onions, garlic and peppers in the chicken broth until soft
Add the chili peppers and tomatoes, and simmer for a few minutes more until the liquid has evaporated
Add the chicken and stir well to combine
Spray a cold skillet with the nonstick spray, and heat over medium heat
Place a tortilla in the pan and sprinkle with ... cup of the cheese
Add about a quarter of the chicken mixture and top with another ... cup of cheese
Cover with another tortilla and cook for 2-3 minutes or until brown
Flip the quesadilla over and cook for an additional 2 minutes
Remove from the heat and cut into wedges
Keep the quesadilla warm while frying the remaining quesadillas in the same manner
Serve with salsa and fat-free sour cream.