Spicy Chicken Quesadillas With Cranberry-Mango Salsa
- 2 teaspoons olive oil
- 2 cups sliced mushrooms
- 1 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts) or cooked turkey breast
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 8 (8-inch) flour tortillas
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- Cooking spray
- Heat the olive oil in a large nonstick skillet over medium-high heat until hot. Add the sliced mushrooms, chopped bell pepper, and onion, and saute 4 minutes or until the mushrooms are tender. Add the chopped chicken, chili powder, and ground cumin, and saute 2 minutes or until thoroughly heated. Spread about 1/2 cup chicken mixture over each of 4 tortillas, and top each with 2 tablespoons cheddar cheese and remaining tortillas. Coat skillet with cooking spray, and place over medium heat until hot. Add 1 tortilla to skillet, and cook for 3 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Repeat the procedure with the remain-ing quesadillas. Cut each quesadilla into 3 wedges. Serve with Cranberry-Mango Salsa.
olive oil, mushrooms, green bell pepper, red onion, readyto, chili powder, ground cumin, flour tortillas, cheddar cheese, cooking spray
Taken from www.myrecipes.com/recipe/spicy-chicken-quesadillas-with-cranberry-mango-salsa (may not work)