Full of peppers, chicken and cheese, these are perfect for a snack, appetizer or dinner!
1 whole boneless, skinless chicken breast, halved
1 large green pepper, thinly sliced
1 large red pepper, thinly sliced
1/2 very large yellow onion, thinly sliced
1/2 c. (more or less) Mexican or Monterey Jack shredded cheese
2 –4 10 inch tortillas
Saute sliced peppers and onions in a 12″ skillet with a little oil on medium high until cooked and slightly browned.
Clean out the same pan and add a little oil in pan and saute chicken breasts on medium until browned and cooked all the way through. Slice into thin slices on the diagonal.
Clean out the same pan that cooked the pepper mixture with a paper towel. With the light on medium low/medium, spray with cooking spray. Take one tortilla and lay flat in pan. On one half with of the tortilla, start with sprinkling some cheese. Add pepper mixture, sliced chicken and more cheese on the top. Fold the empty side of tortilla over the filled side. This way both interior sides of the tortilla has cheese to stick the tortilla together. Cook on medium until lightly browned; flip and cook on the other side til lightly browned.
Remove to a cutting board and cut into wedges with a large knife.
Repeat with remaining tortillas and ingredients.
Serve with salsa and sour cream.