Kathy's Chicken Quesadillas 2 skinless, boneless half chicken breasts ¼ cup white wine 2 T chili powder 1 red bell pepper 8 corn tortillas 10 Kalamata olives, pitted and sliced. 5 mushrooms, sliced 2 cups low fat cheese ½ cup fresh salsa or 1 tomato, chopped and seasoned with Tabasco sauce to taste Guacamole 2 pinches salt 2 small cloves garlic 1 avocado 1 sprig cilantro 1 T plain yogurt 1-½ t freshly squeezed lime juice (½ lime) 2 T minced onion 1 small jalapeno pepper diced (optional)

Put the chicken breasts in a shallow glass-baking dish. Pour the wine over them and sprinkle them with some of the chili powder. Bake for 10 minutes, then turn the chicken over and sprinkle with the remaining chili powder. Bake for 10 more minutes. The chicken breasts should be tender but not pink. Let them cool and then slice into strips. Pour the leftover baking juices into a covered plastic dish and refrigerate.

Broil the red bell pepper on a shallow baking pan, turning it so that all sides become brown and blistered. Remove from the oven and drop it into a small brown bag and twist closed. When completely cooled, peel the skin off, scrape out the seeds, and slice the pepper into strips.

Arrange the tortillas on the baking pan and evenly distribute the chicken, pepper strips, olives and mushrooms on top. Sprinkle 4 tablespoons of cheese on top of each tortilla and bake until the cheese melts, usually 5-10 minutes. Bake longer for crispy tortillas.

Meanwhile, make the guacamole: sprinkle some salt into a bowl and mash the garlic against it with a fork. The grains of the salt will help to mash it up. Using the same fork, mash the avocado in the same bowl. Add the cilantro, yogurt, lime, onions, and pepper. Serve immediately. Serve the quesadillas hot with the guacamole and the salsa alongside.