Chicken Quesadillas

3/4 lb. boneless skinless chicken breast, cubed
sea salt, chili powder, garlic powder, dried minced onion
1 Serrano, chopped
1/2 cup matchstick carrots
1/2 can diced tomatoes with green chilies, drained
3-4 T Philadelphia cooking creme, Santa Fe Blend
8 T shredded Colby and Monterrey jack cheese
4 6-inch flour tortillas

Preheat oven to 400 degrees. Heat 2 T olive oil in skillet. Add chicken and season to taste with sea salt, chili powder, garlic powder and dried minced onion.

Cook till chicken is done. Add carrot and Serrano. Continue cooking for one minute. Stir in tomatoes and cooking creme.

Spray baking pan and one side of tortillas with a non-stick cooking spray, I like olive oil spray. On side of tortilla without cooking spray, divide chicken mixture between the four tortillas, placing mix on 1/2 of tortilla. Top chicken mixture with 2T shredded cheese on each tortilla. Fold other 1/2 of tortilla over filling. Bake in preheated oven for ten minutes or until cheese is melted and tortilla is browned.

Serve and enjoy!