Chicken quesadillas

Ingredients

Metric

Imperial

450 g	1 lb	fully cooked Premium chicken breasts
1	1	onion, sliced thin
1	1	green pepper, cut into strips
1	1	red pepper, cut into strips
5 ml	1 tsp	ground cumin
2.5 ml	1/2 tsp	chili powder
8	8	large tortillas
250 ml	1 cup	salsa
125 ml	1/2 cup	cooked black beans
125 ml	1/2 cup	corn kernels
340 g	3/4 lb	grated Monterey Jack or cheddar
250 ml	1 cup	sour cream
250 ml	1 cup	guacamole
-	-	Chopped cilantro, to taste
-	-	vegetable oil for cooking
-	-	Salt and pepper

Heat the chicken strips according to the directions on the packaging.
In a pan at medium-high heat, drizzle olive oil and cook the onion and the peppers for 4 minutes, add salt and pepper, then cook the cumin and the chili powder. Mix well, remove from the heat and set aside.
Put the tortillas on a work surface.
On the lower half of the tortillas, place the salsa, beans, corn, sautéed vegetables, chicken strips, cheese and cilantro.
Fold the upper half of the tortillas over the garnishes, pressing lightly.
Cook the quesadillas on the pan, 2 minutes per side, or until the cheese has melted.
Cut the quesadillas in 2 or 3, and serve hot, accompanied by sour cream and guacamole.