Chicken and Veggie Stuffed Quesadillas


  • 1 1/2 lbs of Bonless Skinless chicken breasts, cut into chunks
  • 2  small  green and/or red sweet peppers, cut into thin strips
  • 1  small  red onion, cut into thin 1-inch-long strips
  • 2  teaspoons  olive oil or cooking oil
  • 1  teaspoon  ground cumin divided
  • 1  teaspoon  chili powder divided
  • 2  tablespoons  snipped fresh parsley or cilantro
  • 1/3  cup  fat free sour cream
  • 5  6- to 7-inch  flour tortillas
  •     Salsa (optional)


1. In a large skillet season your chicken with half of the cumin and chili powder, cook through until done. When finished cut into chunks.

2. In the same skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in the remaining cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

2.  3. Spread sour cream over half of 1 side of each tortilla. Top with pepper mixture and chicken. Fold tortilla in half over chicken and peppers, pressing gently.

4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.