
INGREDIENTS
1⁄4 cup non-fat plain Greek yogurt
2 tsp Mrs. Dash no-salt seasoning
12 ounces boneless and skinless chicken
breast
1 tsp canola oil
2 red or orange bell peppers, top and
bottom removed, cored and seeded
4 whole-wheat tortillas
2 tomatoes, diced
1⁄2 cup shredded low fat Monterrey or pepper Jack
cheese
DIRECTIONS
1. In a small bowl, make the sauce by combining yogurt and 1/2 seasoning. Cover and chill in the refrigerator. Place the chicken into a plastic bag. Using a
meat mallet or rolling pin, pound out the meat to 1⁄4-inch thickness. Add oil and remaining seasoning blend to the bag. Marinate meat 10 minutes. Place a cast-iron skillet or nonstick skillet over moderate heat. Once warmed, add the peppers. Sear the peppers for 2 to 3 minutes. Remove from heat, let cool slightly, and dice. Place the chicken in the skillet, and cook for 4 to 5 minutes. Turn, and continue to cook for about 5 minutes more. Remove the meat from the skillet, let cool slightly, and
dice. Build the quesadillas one at a time by placing a tortilla in the pan, then layering on half of the chicken, peppers, tomatoes, and cheese. Top with
a second tortilla and cook for 2 minutes on each side until the cheese melts. Remove the cooked quesadilla to a cutting board. To serve, cut each quesadilla in half, with a pizza wheel if you have one.
KIDS LOVE THEM!!!