Chicken Quesadillas

Ingredients:
4 chicken tenderloin, cut into small pieces
a ridiculous amount of Mexican blend shredded cheese (low fat)
1 sweet onion, thinly sliced
2 cloves garlic, minced
honey mustard
wheat tortillas
Organic canola oil spray (this is my new best friend)
*optional add-ons: peppers, mushrooms, etc

{Before I start this, I must add that in our quest to get and stay healthy, we have made some changes in our eating habits. Everything we have been eating in the last few months is based on positive eating choices, but still good, filling foods.}

Heat a skillet over medium - medium/high heat. Spray the bottom of the skillet with canola oil spray (I dare you to not love this product). Add the onions.



Cook until the onions are soft and browned. At this point I have to swat Jim away because he always sneaks in the kitchen to eat the carmalized onions. Add the chopped garlic and cook a few more minutes.



Place the onions on a plate then add the chicken to the same pan. Cook until done.



Set aside chicken.

Here's the thing that gives the quesadilla flavor - honey mustard. Put just enough honey mustard on one tortilla to get a thin layer over one side.



On top of the honey mustard, add cheese (don't skimp), the onions, chicken, and whatever else you added.

Add another layer of cheese then the second tortilla.

Use your awesome canola oil spray again to coat the skillet. Once the oil is hot (still at medium to medium/high) add the quesadilla.

Now put a large pot on top of it weighted with canned goods to smoosh it down.

Cook for 4-5 minutes then remove pot.

Spray the top side with more canola oil then carefully flip over.

Cook until the cheese is nice and gooey.

Crispy, healthy and delish.