A low-calorie, high-protein chicken quesadilla made with light flour tortillas, deli chicken breast, and reduced fat Mexican cheese, complemented by sautéed bell peppers and pickled nacho slices.
1: Sauté bell peppers with taco seasoning and brown sugar.
2: Layer the chicken, cheese, sautéed peppers, and nacho slices between the tortillas.
3: Cook on a skillet until golden brown and cheese is melted.
4: Cut into wedges and serve.
