My crazy kiddos have been on a quesadilla kick! So I was on a mission to create a healthier version and it is DELICIOUS!
Enjoy xo Jen
1⁄4 cup onion, chopped
1 small garlic clove, minced
1⁄4 cup bell pepper, chopped
2 chili peppers, minced (to taste)
3 plum tomatoes, chopped
nonstick cooking spray
8 gluten free tortillas
1 cup vegan cheese, shredded
1 1⁄2 cups cooked chicken, shredded (I made some meatless ones too)
plain greek yogurt
In a medium-heavy skillet, saute the onions, garlic and peppers
Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
Add the chicken and stir well to combine.
Spray a cold skillet with the nonstick spray and heat over medium heat.
Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
Cover with another tortilla and cook for two to three minutes or until golden brown.
Flip the quesadilla over and cook for an additional two minutes.
Remove from the heat and cut into edges.
Keep warm while frying the remaining quesadillas.
Serve with salsa, scallions, and fat-free sour cream.