Triple Pepper Overstuffed Chicken Quesadillas

• 2 whole Grilled Chicken Breasts, Sliced
• 2 Tablespoons Cumin
• 1/2 whole Lemon, Juiced
• 1 whole Red Pepper, Sliced
• 1 whole Yellow Pepper, Sliced
• 1 whole Green Pepper, Sliced
• 1 whole Large Onion, Sliced
• 1 package 8 (8-inch) Flour Tortillas
• 16 ounces, weight Mexican Blend Cheese, Shredded
• 1 whole Jalapeno, Minced (optional)
• Cooking Spray

1. Slice chicken breast and place into a small bowl.
2. Add cumin and lemon juice and set aside.
3. Preheat grill pan (or skillet) over medium heat.
4. Spray with cooking spray and grill/saute peppers and onions for 8 minutes, or until tender.
5. Remove from heat and set aside.
6. Respray grill pan with cooking spray.
7. Place one flour tortilla onto grill pan.
8. Top with a handful of cheese and spread to cover tortilla.
9. Top with several slices of chicken, and generous amounts of peppers, onion, jalapeno (if desired), and additional cheese.
10. Then top with another flour tortilla.
11. Cook over medium heat for 4-5 minutes, then flip.
12. Cook on remaining side for 4-5 additional minutes or until heated through and cheese is completely melted.
13. Serve with salsa, sour cream, guacamole.
14. Whatever suits your fancy.

chicken breasts, cumin, lemon, red pepper, yellow pepper, green pepper, onion, flour tortillas, cheese, spray

Taken from tastykitchen.com/recipes/main-courses/triple-pepper-overstuffed-chicken-quesadillas/ (may not work)