Chicken Quesadillas (George Foreman grill)

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 keep warm. Repeat procedure with remaining 6 tortillas. Garnish with cilantro sprigs, if desired. Serve immediately.

  • I make this recipe using the George Foreman grill. I simply grill the

folded tortillas on the grill until the cheese is melted and they are lightly browned.

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