Preparation
1. In a medium heavy skillet saute the onions, garlic, and peppers in the 2 tablespoons chicken broth until soft.
2. Add the chile peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated.
3. Add the chicken and stir well to combine.
4. Spray a cold skillet with the nonstick spray and heat over medium heat.
5. Place a tortilla in the pan and sprinkle with 1/8 cup cheese.
6. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese.
7. Cover with another tortilla and cook for 2-3 minutes or until brown.
8. Flip the quesadilla over and cook for an additional two minutes.
9. Remove from the heat and cut into wedges.
10. Keep warm while frying the remaining quesadillas.
11. Serve with salsa and fat free sour cream.