These chicken quesadillas have been a family favorite for years.
They are easy to put together and very tasty!
by Polish The Stars
1 Chicken Breast Half, boiled and shredded
3-4 Tablespoons Salsa
1 Tablespoon Vegetable Oil
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 White Onion, sliced
8oz (2 cups) Monterrey Jack Cheese (or Pepperjack), shredded
1 Pkg. Flour Tortillas
Sour Cream (optional)
In a small bowl, mix chicken and salsa until combined.
Heat oil in a large skillet over medium-high heat. Add bell peppers and onion; saute until crisp-tender. Remove from heat.
Heat a large skillet* over medium-high heat and lightly coat with cooking spray. One at a time, place a tortilla in the skillet and fill one half with some of the chicken, onion-pepper mixture and cheese. Fold the other half over on top of the filling. Cook until tortilla is lightly browned then flip and lightly brown the other side. Remove from skillet and keep warm. Repeat.
Cut each quesadilla in half (or into quarters) and serve with sour cream, if desired.
Makes: 8-10 Quesadillas
*Sometimes I use my electric griddle so I can cook four or more at once!