Chipotle Chicken Quesadillas

These are a perfect meal for a summer day--quick to fix and delicious! I leave out the peppers (hot and sweet) from my kids'.

~From Eat Well, Lose Weigh

• 8 (7-inch) whole wheat tortillas
• 12 oz. boneless, skinless chicken breast, cut into thin strips
• 2 small red or green sweet peppers, seeded and chopped
• 2 cloves garlic, minced
• 1/4 c. thinly sliced green onions
• 1 canned chipotle chili pepper in adobo sauce, drained and finely chopped
• 2 T. lime juice
• 3 oz. reduced fat, shredded Monterey Jack cheese (~3/4 c.)
• 1/4 c. light dairy sour cream (optional)
• 1 t. finely chopped canned chipotle chili (optional)
• 4 c. shredded lettuce (we don't use quite this much)

1. Coat an unheated large skillet (cast iron or nonstick) with cooking spray. Preheat skillet over medium-high heat. Add chicken, sweet pepper, and garlic to hot skillet. Cook for 4-6 minutes or until chicken is no longer pink, stirring occasionally. Remove from heat; stir in green onion, 1 chipotle pepper, and lime juice.
2. Divide chicken and pepper mixture evenly among tortillas, placing the mixture on one half of each tortilla. Sprinkle filling with cheese and fold tortillas over filling; press down lightly.
3. Heat a griddle or skillet over medium-high heat; reduce heat to medium. Cook quesadillas for 2-3 minutes or until tortilla is lightly browned, turning once halfway through cooking. Keep quesadillas warm in the oven while cooking remaining quesadillas.
4. If desired, stir together sour cream and 1 teaspoon chipotle pepper in small bowl. Cut each quesadilla into 3 wedges. Serve with lettuce and, if desired, sour cream mixture, salsa, and/or lime wedges.

~4 servings