Chicken and cheese quesadilla

1 lb boneless, skinless chicken breast
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
4 flour tortillas (Mission Carb Balance plus, soft taco size)
1 1/3 cups shredded cheese

In a medium bowl, combine 1 tablespoon of the olive oil, lime juice, garlic, chili powder, cumin, pepper flakes, black pepper, and salt. Cut chicken into strips or bite size pieces. At this point, you can marinate the chicken for as long as you wish, or go ahead and cook it. To cook, heat remaining olive oil in a large skillet over medium heat, and then add chicken. Cook until chicken pieces are cooked through completely. Lightly coat another skillet with cooking spray and warm the skillet over low heat. Place one tortilla in the skillet, and on one half of it, spread cheese and allow to melt slightly. Once the cheese has begun to melt, add chicken. Add more cheese to the top of this if you wish, then fold the tortilla over. Use a spatula to press the contents down if you wish. Make sure your heat is not too high or you will burn the tortilla. Once the first side has cooked to your liking, flip it over and cook the other side. Remove from heat, cut into triangles and serve. This is just a basic recipe and can be modified many ways.

Number of Servings: 4

Recipe submitted by SparkPeople user LYDIASMAMA827.