Grilled Chicken and Vegetable Quesadillas

Prep Pointer: The chicken and vegetables can be grilled indoors on a grill pan. Serve with Avocado-Tomato Salad: Combine 2 tablespoons fresh lime juice, 1 teaspoon ground cumin, ¼ teaspoon freshly ground black pepper, ¼ teaspoon ground red pepper, and ⅛ teaspoon kosher salt; stir with a whisk. Add 2 cups halved grape tomatoes, ½ cup vertically sliced white onion, ¼ cup chopped fresh cilantro, and ½ ripe peeled avocado, coarsely chopped; toss gently to combine.


teaspoons paprika
½teaspoon garlic powder
½teaspoon dried oregano
½teaspoon ground cumin
¼teaspoon kosher salt
¼teaspoon freshly ground black pepper
2(6-ounce) skinless, boneless chicken breast halves
1small onion, cut into ½-inch-thick slices
1small orange bell pepper, cut into ½-inch-thick wedges
Cooking spray
3ounces Monterey Jack cheese, shredded (about ¾ cup)
4(6-inch) flour tortillas
¼cup reduced-fat sour cream


1. Preheat grill to medium-high heat. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream. SOURCE: MyRecipes