Cheesy chicken quesadillas

Ingredients

Serves: 4

• 1 Tbsp (15 mL) smoked paprika
• 2 tsp (10 mL) ground coriander
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) ground cumin
• ¾ lb (340 g) boneless, skinless chicken breasts
• 2 tsp (10 mL) oil
• 1 onion, diced
• 1 each red and yellow pepper, diced
• 1 jalapeno, chopped finely (optional)
• 4 large (10-inch/25 cm) whole-wheat flour tortillas
• 1 cup (250 mL) reduced-fat shredded Mexican cheese
• ¼ cup (60 mL) salsa
• ¼ cup (60 mL) low-fat sour cream

Instructions

1. Preheat barbecue to medium-high.
2. Mix smoked paprika, coriander, garlic powder and cumin in a small bowl. Rub over chicken breasts; cover and place chicken in refrigerator for 30 minutes. Wash hands.
3. Grill chicken over medium heat for 25 to 30 minutes or until the internal temperature reaches 165°F (75°C). Alternatively, bake in a 350°F (175°C) oven for 25 to 30 minutes or until the same internal temperature is reached.
4. Meanwhile, heat oil in a medium saucepan over medium heat. Cook onions and peppers for 3-5 minutes until softened.
5. When chicken is cooked, cut into small bite-sized pieces and mix with cooked vegetables.
6. Divide chicken and vegetable mixture evenly between the four tortillas. Top with ¼ cup (60 mL) cheese each and fold over to create a half moon. Place on grill for 3-4 minutes per side until tortilla is crispy and cheese is melted, or cook in a large non-stick frying pan over medium-high heat until lightly browned on both sides. Serve with salsa and sour cream.

• Alternative: This recipe works with leftover cooked chicken, beef or pork. Simply cut about 2 cups (500 mL) of the leftover protein and heat in a pan with vegetables for 3-5 minutes, adding spices to the mixture instead of rubbing on the meat. Follow remaining steps of recipe.