8 (10-inch) flour tortillas
1 can (10-oz) chunk chicken breast, drained and flaked
1 cup shredded Mexican-blend cheese
1/3 cup diced red bell pepper
1/2 cup finely chopped onion
Toppings such as sour cream, guacamole, and salsa
nonstick cooking spray
Preheat oven to 400 degrees.
Lightly spray both sides of each tortilla with nonstick cooking spray.
Spread each tortilla with 2 tablespoons of the cream cheese.
In a small bowl, combine chicken, shredded cheese, bell pepper, and onion.
Evenly divide the chicken mixture over each of 4 of the tortillas. Top each with the remaining 4 tortillas.
Place the quesadillas onto a baking sheet. Bake at 400 degrees for 12 minutes or until golden brown, turning once halfway through heating. Cut quesadillas into wedges and serve with the toppings.
Yield: 8 appetizer servings or 4 whole quesadilla servings.