Chicken Quesadilla

Chicken Quesadilla

Ingredients: (Good for a family of 5 with leftovers)

3 boneless, skinless organic chicken breasts 

3 small peppers diced finely

2 small onions diced finely

coconut oil

5 ezekial tortillas

pico de gallo or low sodium salsa

Daiya cheese

Fresh cilantro (5 Tablespoons)

Cook chicken breasts on a frying pan with some coconut oil until cooked through. 

Allow to cool a little and then shred using 2 forks.

Next, add 2 tablespoons of coconut oil back to the pan and warm up on medium low. Make sure the oil isn't too hot, as it will burn the tortillas.

Place on tortilla into the pan.

Next, add the chicken, pepper and onion mixture, fresh cilantro and daiya cheese. Add another tortilla on top. 

Cook for 2 minutes on each side or until the tortilla gets a golden brown and the cheese is melted inside.

Remove from pan. Let cool for a few minutes, and cut with a pizza cutter.

One serving is 1/2 a quesadilla. Serve with fresh salsa and ENJOY!