Ingredients:

Makes 4 servings, each containing approximately: 355 calories, 21 gm. carbohydrate, 13 gm. fat, 102 mg. cholesterol, 37 gm. protein, 609 mg. sodium, 4 gm. fiber

4 corn tortillas
2 medium red bell peppers, cut in half
1 cup sliced red onion
2 cups chicken stock
2 tsp. chili powder
1/4-tsp.cayenne pepper
1 tsp. salt (optional)
4 skinless chicken breast halves, boned and defatted
1 cup shredded low-fat cheddar cheese

Directions:

1. Preheat oven to 400 degrees F.
   
2. Place corn tortillas on baking sheet and toast in oven until brown and crispy, about 5-10 minutes. Remove from oven and cool.
   
3. Grind in food processor until crumbs form.
   
4. Place bell pepper and onion on baking sheet and roast until edges begin to turn brown, about 20 minutes.
   
5. Remove skin and place in saucepan.
   
6. Add chicken stock, chili powder, cayenne pepper and salt.
   
7. Simmer until vegetables are tender.
   
8. Cool and transfer to blender container.
   
9. Puree until smooth.
   
10. Pound chicken with a meat mallet to 1/4-inch thick.
    
11. Place 4 tablespoons cheese on bottom half of chicken and roll or fold in half.
    
12. Cover chicken with ground tortilla and sear in hot pan for 1 minute on each side.
    
13. Finish in oven for 15-20 minutes or until cooked through. Serve with 1/4-cup sauce.