16 June 2011
3 - 4 Chicken breasts, shredded (Best if coocked in crockpot with rotel. You can also just grill the chicken or use a store bought rotisserie chicken.)
2 Cups Mexican style cheese
1 Green Bell Peppers, chopped
Green Onion, chopped
1/4 Yellow Sweet Onion, chopped
Shred the chicken. In a large bowl, add the checken, cheese, bell pepper, onion and green onion. Add salt and taco seasoning to taste.
Heat a large skillet to medium-high heat. Add a flour tortilla in the pan and add the filling, leaving 1/4-inch from the edge of the tortilla. Top with second tortilla. Let the cheese melt the tortillas together before flipping. Once the bottom tortilla is golden brown, flip to heat the other side.
Cut the quesadilla in wedges and serve with salsa, sour cream, queso, guacamole, tomatoes, etc.