Chicken Quesadilla a la Bertha

I got inspired to create this quesadilla from various recipes. Enjoy!

16oz divided boneless skinless chicken breast, julienned
4 La Tortilla Factory low carb tortillas or 1 slice Light Lavash (in halves)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
1 tablespoons cumin
1 clove garlic, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 small red onion, thinly sliced
8 ounces Low fat or Non Fat Cheddar, shredded
2 tablespoons finely chopped cilantro leaves
2 tablespoons sliced scallions
PAM spray

Special Equipment: Use a frying pan or skillet if you have one.

Spray Pam to a large saute pan or wok on Med heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot pan. Next add the peppers and onions and cook until veggies are soft. You can add several tablespoons of water so the veggies soften up a bit. Spray with pan to prevent sticking, until chicken is cooked thoroughly. Keep warm.

On one tortilla, layer cheese, cooked chicken mixture, and more cheese then top with 2nd tortilla.

Add quesadillas to clean pan, spray once again with Pam to give it a grilled taste and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 4 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, FF sour cream and dollop of guacamole (homemade) if desired.