Chicken, Chard & Sun-Dried Tomato Quesadillas

Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until softened and starting to brown, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add chard, water, pepper and salt; cook, stirring, until the chard is tender, 2 to 3 minutes. Add chicken and sun-dried tomatoes; cook, stirring, until heated through, 1 to 2 minutes. Transfer the mixture to a bowl. Wash and dry the skillet.  

Place tortillas on a cutting board. Sprinkle each tortilla with 1/4 cup cheese. Spread about 1 cup chicken mixture across the bottom half of each tortilla and fold the top half over the chicken.

Coat the clean skillet with cooking spray and heat over medium heat. Add the quesadillas and cook until the tortillas are browned and the cheese has melted, about 2 minutes per side. Cut into wedges to serve.