Tuesday Dins: Chicken Quesadillas

Keeping it simple tonight. This rain is bringing me down, man. Time to brighten up my evening with some yummy, healthy chicken quesadillas. Easy and totally satisfying.

White for the Mr. / Whole Wheat for me

I guess they were good, huh?

You Will Need...

• skinless chicken breast, fat trimmed
• cumin
• oregano
• garlic powder
• salt and fresh pepper
• cooking spray
• 1/2 small onion, cut into strips
• 1 bell pepper (red or green) cut into strips
• 1 clove garlic, minced
• 1 tbsp oil
• 1-1/3 cup Weight Watchers Mexican blend shredded cheese
• 1 cup medium salsa
• 1 avocado
• Maria and Ricardo's Tortilla Factory Multigrain Tortillas

Start by seasoning the chicken generously with salt, pepper, cumin, oregano and garlic powder. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside. Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream and sliced avocado for the most perfect Mexican dish!

Inspired by SkinnyTaste.com