Chicken and Cheese Quesadillas
By BFL Team
- 1 teaspoon cumin
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 ounces skinless, boneless chicken breasts, cut into ¼-inch-thick slices
- ½ teaspoon minced garlic
- 1 jalapeno, seeded and chopped
- 4 whole-wheat tortillas
- 1 ½ cups shredded, light Mexican cheese blend
- 4 tablespoons diced tomato
- Cooking spray
Spray a nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle cumin, salt and pepper over chicken. Add chicken to pan and cook for 5 minutes or until browned. Add garlic and jalapeno and cook 3 more minutes. Remove from pan. Wipe down pan with paper towels.
Heat pan over medium heat. Sprinkle each tortilla with 1/3 cup cheese, and arrange1/4 of the chicken mixture on each tortilla evenly over cheese. Top chicken mixture on each tortilla with 1 tablespoon diced tomato. Fold each tortilla in half. Add two quesadillas to the pan and cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas and serve immediately.