Greek Quesadilla

• 16 ounces diced chicken breast

• 2 cups shredded mozzarella

• 4 ounces feta

• 1 cup diced cherry tomatoes

• 2 oven roasted red bell peppers, skinned seeded and julienned

• 5.3 ounce container nonfat plain Greek yogurt

• 1 teaspoon fresh lemon juice

• 1 teaspoon extra virgin olive oil

• pinch of sea salt

• 2 cloves minced garlic

• 1/2 peeled and seeded cucumber diced small

• 8 large 8” flour tortillas

To roast pepper heat oven to high broil with rack 6” below flame. Line a baking sheet with foil and coat with cooking spray. Place two whole peppers on foil and coat them with a little olive oil. Roast 12 minutes then flip and roast 12 minutes longer. Remove from oven let cool a few minutes then peel back blackened skin and thinly slice make sure to rinse away seeds. For tzitiki whisk yogurt with lemon juice, oil, salt and garlic. Stir cucumber in. Refrigerate one hour.

Heat quesadilla maker or skillet to high heat.

Lay one tortilla on quesadilla maker, top with 4 ounces chicken, 1/2 cup mozzarella, 1 ounce feta, 1/4 cup tomatoes and 2 tablespoons peppers. Place a tortilla on top and close quesadilla maker. Cook 5 minutes. Cut into 6 wedges. Repeat for 3 more quesadillas.