We love Mexican food, especially when it is full of colorful veggies. This is one of our weeknight go to recipes (especially in the summer when we can throw them on the grill)!
Here is what you will need to make these super yummy Quesadillas.
Grilled Chicken, diced
2 Portobello Mushroom, diced
1/2 Large Sweet Onion, diced
7 Small Sweet Red, Yellow, and Orange Peppers, diced
Reduced-Fat Shredded Cheese
Mix together all of your diced veggies in a medium bowl. Let them sit and hang out together for about an hour or so. This lets the flavors mix.
Once your veggies have mingled, throw your diced grilled chicken into the bowl with the veggies. Then grab a large skillet and spray it with olive oil cooking spray on low heat. This will warm the pan up slowly while you build the quesadillas.
Grab a large round plate, and then place one of the tortillas on the plate. Next, add about 2 Tbsp. of cheese, and then grab a handful of your veggie/chicken mix. Place 2 Tbsp. cheese on top of veggies and place another tortilla on top of that.
Place the quesadilla on your large skillet and increase the heat to medium high. You want your tortillas to get nice and crispy. Cook ’em up until the cheese is nice and melted and your tortillas are toasty.
Use a pizza cutter to cut the quesadilla into 4 pieces.