Chicken, Chard & Sun-Dried Tomato Quesadillas

Ingredients

1 Tablespoon oil
1/2 cup chopped onion
1 clove garlic, minced
3 cups finely chopped chard leaves
1 Tablespoon water
1/4 teaspoon ground pepper
1/8 teaspoon salt
4 ounces shredded cooked chicken
1/4 cup slivered oil-packed sun-dried tomatoes, or 1/4 cup chopped fresh tomatoes
2 (8 inch) whole-wheat tortillas
1/2 cup shredded cheese

Instructions:

Heat oil in a large pan over medium heat. Add onion; cook, stirring, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add chard, water, pepper and salt; cook, stirring, until the chard is tender, 2 to 3 minutes. Add chicken and tomatoes; cook, stirring, until heated through, 1 to 2 minutes. Transfer the mixture to a bowl. Wash and dry the skillet.
Place tortillas on a cutting board. Sprinkle each tortilla with 1/4 cup cheese. Spread about 1 cup chicken mixture across the bottom half of each tortilla and fold the top half over the chicken.
Coat the skillet with cooking spray and heat over medium heat. Add the quesadillas and cook until the tortillas are browned and the cheese has melted, about 2 minutes per side. Cut into wedges to serve.

Source: eatingwell.com

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