Quick Chicken Quesadilla

Ingredients:
2 thin-cut, cleaned chicken cutlets
1 green bell pepper
1 small tomato
1 cup of shredded Mexican or taco cheese
1/4 large white onion
1/4 teaspoon chili powder
2 tablespoons olive oil
2 whole wheat wraps
salt and pepper to taste

Makes two quesadillas

Directions:

Preheat oven to 350 degrees. Slice the green pepper and onion. The size depends on the size of your wrap. If you cut your veggies too big it won't be easy to fold the quesadilla in half. On a non-stick pan sprinkle chicken cutlets with salt and pepper. Then bake in the oven for 13-15 minutes. While chicken is baking, heat oil and chili powder in a medium size pan on medium heat. Add green peppers and onions; sprinkle with salt and pepper. Cover until softened, mixing occasionally. When the chicken is done cooking cut it into strips. 

On medium heat spray a small pan with cooking spray then place one wrap flat on pan. On one side of the wrap add cheese followed by slices of tomato, chicken, veggies and a little more cheese. The cheese needs to be on the top and bottom because it acts like glue. Fold the other half over so your quesadilla is a half-moon shape. Press down with spatula then cover with lid for about 3 minutes. If the cheese has melted flip it over to brown the other side of the quesadilla. Serve with salsa.