Chicken quesadilla

Ingredients:

• 1 tbsp (15 mL) vegetable oil
• 1 lb (500 g) boneless skinless chicken breasts, cut into thin strips
• 1 green or red bell pepper, diced
• 1 pkgFajita Seasoning Mix
• 1/2 cup (125 mL) water
• 1 pkg Tortillas (8 tortillas) 
• 2 cups (500 mL) shredded cheese
•  Salsa (optional)
• Reduced Fat or Fat Free Sour Cream (optional)

Preparation:

           Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook and stir 3 to 5 minutes until no longer pink inside; drain excess liquid.
Stir in diced peppers, seasoning mix and water. Simmer uncovered 3 to 5 minutes, stirring frequently. Remove from heat.
           Evenly divide chicken mixture over half of each tortilla. Sprinkle each with 1/4 cup (50 mL) shredded cheese; fold over to make half-moon shape, pressing lightly.
          Cook quesadillas in an ungreased, nonstick skillet 3 to 4 minutes per side or until tortilla is browned and crisp and filling is hot. Cut into wedges and serve with salsa and sour cream for dipping, if desired.