Chicken and Goat Cheese Quesadilla

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 ounce chicken breast half boneless skinless
• 2 tablespoons cilantro leaves chopped
• 2 tablespoons olive oil extravirgin
• 0.5 cup less-sodium chicken broth fat-free
• 3 8-inch flour tortillas fat-free ()
• 1 tablespoon cilantro leaves fresh chopped
• 3 ounces goat cheese crumbled soft
• 2  jalapeño peppers sliced
• 2 tablespoons juice of lime fresh
• 1 medium onion cut into 1/4-inch slices
• 0.5 teaspoon salt 
• 4 teaspoons cup heavy whipping cream fat-free sour

Equipment

• food processor
• baking sheet
• oven
• blender
• grill
• ziploc bags

Directions

1. Combine first 5 ingredients in a blender or food processor; process until smooth.
2. Place chicken in a zip-top plastic bag.
3. Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
4. Preheat grill.
5. Remove chicken from bag; discard marinade.
6. Sprinkle chicken with salt and pepper.
7. Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes.
8. Cut chicken into very thin slices.
9. Preheat oven to 40
10. Place 1 tortilla on a baking sheet coated with cooking spray.
11. Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla.
12. Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray.
13. Bake at 400 for 15 minutes or until lightly browned.
14. Let stand 5 minutes.
15. Cut into 4 wedges. Top each serving with 1 teaspoon sour cream.
16. Garnish with cilantro sprigs and serve with lime wedges, if desired.