Instructions: 1 To Make Pico De Gallo: Combine the tomato, onion, fresh lime juice, fresh cilantro, fresh jalapeno and salt and pepper to taste. Mix all together.

2 In a large skillet (cast iron if possible), heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3 Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion until tender. Add the green bell pepper and saute until tender. Add the minced garlic and saute until the aroma is strong; add the pico de gallo and the previously sauteed chicken breast meat. Stir all together. Set this mixture aside; keep warm.

4 Clean the skillet; heat one flour tortilla in it. Spread 1/2 of the shredded cheese on the tortilla and add the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and pico de gallo, if desired.

Description: "Flour tortillas filled with chicken breast, onions, peppers, pico do gallo and Monterey jack cheese. Buen Proveco!"

NOTES : Kristin notes: Use nonfat sour cream, nonfat flour tortillas, and reduced fat cheese to make this more heart healthy.

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