Ingredients

• 8 each Flour Tortillas, 6″ size
• 1 cup Refried Beans
• 1⁄4 cup Extra Virgin Olive Oil
• 2 cups Bell Peppers, colorful medley, julienne
• 2 cups Vidalia Onion, julienne
• 2 cups Chicken Breast, cooked, julienne
• 1 cup Monterey Jack Cheese, shredded
• – Salt & Pepper, To Taste
• – Vegetable Spray, As Needed

Instructions

1. Grill chicken breast, cool and cut julienne.
2. Saute julienne peppers and onions in olive oil until tender. Remove from pan and cool.
3. To assemble quesadilla, lay 6″ diameter flour tortilla on a clean work surface and spread 2 tablespoons of the refried beans over the bottom half only.
4. On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
5. Repeat the same procedure for all quesadillas.
6. Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.) Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375 degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.