Chicken Fajita Quesadillas

1.0 tbsp Garlic powder
0.5 tsp Pepper, black
1.0 tsp Salt
1.0 tbsp Olive Oil
4.0 thigh, bone and skin removed Chicken Thigh
1.5 cup, sliced Onions, raw
3.0 cup, strips Green Peppers (bell peppers)
3.0 oz Tomato, grape (3oz = appro 12 tomatoes)
9.0 serving La Tortilla Factory Hand Made Style Corn Tortillas--White Corn (1 5" tortilla)
8.0 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)
3.0 tbsp Cilantro, raw

Cook the chicken with water, allowing the water to cook off and letting the chicken brown in its own fat. Remove from pan and allow to cool enough to shred. Sautee the peppers and onions in olive oil with the salt, pepper and garlic powder until done. And the he graphics tomatoes (cut in half) and turn off heat. Divide the meat and veg into 9 portions. Spray a griddle with cooking spray. Lay out as many tortillas as you can (use only half the tortillas). Sprinkle a bit of cheese on each and add a portion of chicken and veg. Add a bit more cheese and top with a tortilla from the half you teserved. Cook until tortilla lightly brown and flip to lightly brown other side. Sprinkle with fresh chopped cilantro. Top with light sour cream if desired. Serving Size: Makes 9 quesadillas

Number of Servings: 9.0

Recipe submitted by SparkPeople user MRSROBFROG.