1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 green or red pepper, cut into strips
1/2 cup sliced onions
1/2 cup salsa
1/2 cup drained canned black beans, rinsed
1 1/2 cups shredded sharp cheddar cheese
6 flour tortillas (6-inch diameter)

Spray large skillet with non-stick cooking spray (Pam). Add chicken; cook on medium-high heat for 5 minutes, stirring frequently. Add peppers and onions; cook 4 to 5 minutes or until crisp-tender. Stir in salsa and beans; cook an additional 3 minutes or until heated through, stirring occasionally.

Spoon 1/4 cup of the chicken mixture onto half of each tortilla. Sprinkle evenly with cheese. Fold tortillas in half to enclose filling.

Spray large skillet with non-stick cooking spray (Pam). Heat on medium heat. Add quesadillas, in batches, to hot skillet. Cook 2 minutes on each side or until lightly browned on both sides.

Fold each quesadilla in half or cut into wedges to serve.

Submitted by: Tim Pettifor