Red Chili Chicken Quesadilla
4 whole-wheat tortillas, about 10-in diameter
1/2 cup shredded low-fat Monterey Jack cheese
1/2 cup roasted poblano peppers, skinned, seeded, and diced
4 cups mixed spring greens
Red Chili Chicken
1/4 cup diced yellow onions
1 tsp canola oil
3 4-oz boneless, skinless chicken breasts, diced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 tsp garlic granules
1/2 tsp ground cumin
1 Tbsp chili powder
2 cups low-sodium chicken stock
1 bay leaf
3 Tbsp all-purpose flour
In a large sauté pan over medium heat, sauté onions in canola oil until translucent. Add diced chicken and continue sautéing until chicken is cooked through. Add salt, pepper, garlic granules, cumin, chili powder, chicken stock, and bay leaf. Cook until liquid is reduced by half. Add flour and cook until thickened. Remove bay leaf.
Place each tortilla on a flat surface and spoon a 1/2 cup Red Chili Chicken on one half of the tortilla. Evenly spread 2 tablespoons cheese and 2 tablespoons roasted diced peppers over chicken. Fold in half. Place on hot grill pan or under broiler and cook turning once, until cheese is melted.
Remove from pan, and cut each quesadilla into quarters. Serve with 1 cup of mixed greens.