Loud Spicy Chicken Quesadillas with Spinach Corn Salsa

Time: 10 minute
Serve: 3
Cuisine: Indo-American(As I used Indian spices :) Origin America)


Ingredient:
6 whole grain flour tortillas
1 Cup skinless boneless chiken breast cooked/grilled (thinly sliced)
1/2 Cup green capsicum (thinly sliced)
1 Cup spinach
1 small onion(thinly sliced)
1/2 Cup reduced fat cheese(shredded)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp cumin seeds
1 tsp Olive oil
dash of freshly ground black pepper
salt to taste




Method:
1. Heat oil in non stick pan, add cumin seeds, turmeric powder and red chili powder. Stir.(Optional)

2. Now add sliced chicken,onion, capsicum, salt and pepper. Saute for a minute. Turn off the heat.


3. Lay 3 tortillas on a flat work surface. Cover tortillas with spinach leaves and generously spread sauteed chicken capsicum over it. Sprinkle each with cheese. Top with remaining 3 tortillas.


4. Coat a large non stick flat pan with cooling spray. Heat over medium heat. Place one quesadilla and cook 2 to 3 minutes more or until browned. Carefully flip quesadillas and cook 2 to 3 minutes more till golden brown and cheese melted.


5. Remove and repeat with remaining quesadillas.


6. Cut into quarters and serve with "Spinach Corn Salsa" on side.


Note:
1. Whole wheat flour roti also can be replace with tortillas.
2. Red , yellow capsicum also goes well here.
3. For milder version omit Step 1.
4. Leftover grilled chicken or  pieces from chicken gravy also goes with this recipe.