Cooking

• Add oil and butter to a very large skillet over high heat.
• Once hot, add the chicken to the skillet and season with garlic powder, salt and pepper. Cook for about 5 minutes, stirring every minute.
• Next, add the bell peppers, onions, bouillon cube, brown sugar, and Worcestershire sauce.
• Continue cooking, stirring occasionally, for 15-20 minutes, or until any liquid is absorbed and chicken and vegetables start to really caramelize. Remove from heat.
• Heat a second large skillet over medium heat. Spray one side of a flour tortilla with cooking spray or spread a thin layer of butter on it. Put it butter-side-down in the heated skillet.
• Next add a generous amount of the chicken and vegetable mixture and spared it evenly over the tortilla. Sprinkle with a handful of shredded cheese. Put a second tortilla on top and spray cooking spray or spread butter on the top.
• Allow quesadilla to cook about 4-5 minutes, or until golden brown on the bottom, then carefully flip the quesadilla with a large spatula and allow it to cook another 4-5 minutes on the other side.
• Remove quesadilla to a large cutting board. Allow it to cool about 2-3 minutes before cutting it into 8 triangles with a pizza cutter.
• Continue steps 5-8 with remaining ingredients to make enough quesadillas for your family!
• Alternative Serving Option:  The chicken and vegetable filling can also be served on a hoagie roll with a couple of slices of provolone cheese for a chicken Philly cheesesteak sandwich. Wrap the sandwich in foil and bake for 5-10 minutes in a 350^o oven for a warm and melty meal!
• Looking for more quick and easy weeknight recipes? Check out the Layered Taco Casserole! Or take a look at the lowdown on carbs from a registered dietitian!