Chicken and pepper quesadilla

Ingredients

• 70 gCooked skinless chicken breast — shredded
• 60 gRed bell pepper — thinly sliced
• 25 gPart-skim mozzarella — grated
• 40 gWhole wheat tortilla — 1 small tortilla
• 3 gOlive oil
• 40 gPlain nonfat Greek yogurt

Steps

1. 1

   Soften the pepper

   Warm the oil in a nonstick skillet over medium-low heat. Cook the pepper for 4–5 minutes until soft, then lift it out.

2. 2

   Fill the tortilla

   Lay the tortilla flat. Spread the shredded chicken, cooked pepper and cheese over one half, leaving a little space at the edge. Fold the other half over.

3. 3

   Toast gently

   Cook the folded tortilla in the skillet for about 2–3 minutes per side. Press lightly with a spatula. The cheese should melt and the chicken filling should reach 165°F / 74°C.

4. 4

   Cut and serve

   Rest for a minute, cut into wedges and serve with the yogurt on the side.

Notes

• Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
• Keep the heat moderate so the tortilla does not burn before the filling warms through. The chicken must be cooked before assembly.