Chicken Nacho Wedges

Ingredients

• 14.5 ounce canned tomatoes mexican-style undrained chopped canned
• 1.5 cups chicken breast cooked chopped
• 4 8-inch flour tortillas fat-free ()
• 0.3 cup cilantro leaves fresh minced
• 1 cup bell pepper green finely chopped
• 1.5 teaspoons ground cumin 
• 4 ounces monterrey jack cheese shredded reduced-fat
• 0.8 cup onion red finely chopped

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
4. Add bell pepper and onion, and cook 5 minutes or until tender, stirring often.
5. Add cumin, and cook 1 minute.
6. Add tomato; cook 3 minutes, stirring occasionally.
7. Spoon tomato mixture evenly over tortillas; top with chicken and cilantro.
8. Sprinkle cheese evenly over chicken.
9. Bake at 375 for 8 minutes or until tortillas are crisp.
10. Cut each tortilla into 6 wedges.
11. Serve immediately.