Ingredients

The following ingredients have 12 Servings
  • 1 lb cooked chicken breast (diced)
  • 3 bell peppers (finely chopped)
  • 1 tsp cumin
  • Pinch of salt
  • Ground black pepper (to taste)
  • 2 1/2 cups cheese that melts well (shredded (Cheddar, Mozzarella))
  • 12 large (8" whole wheat tortillas)
  • Salsa

Instruction

  • Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
  • In a large mixing bowl, add chicken, bell peppers, cumin, salt and pepper. Stir well to combine.
  • Build each quesadilla: On a half of tortilla sprinkle 1 1/2 tbsp cheese, spread heaping 1/2 cup filling and sprinkle with 1 1/2 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Place on a baking sheet.
  • Repeat and make 11 more quesadillas, arranging 3-4 quesadillas on a baking sheet. If you have any leftover filling – eat it.
  • Bake for 25 minutes. Remove from the oven, let rest for 1-2 minutes and cut each quesadilla in half using serrated or sharp knife.
  • Serve warm or cold with salsa, guacamole, pico de gallo or yogurt.