These are so yummy and filling. I love quesadillas! I should have taken pictures while I made it. I will try to remember to do that next time. I was in a hurry last night because I still had to run to the store after dinner.
2 cups of chicken, cooked and shredded or chunked
2 cups of cheese of your choice (I used the rest of a bag of a mexican mix and also come colby jack)
3 peppers, sliced (I used red and yellow)
1 onion (sliced in half and then in thin slices on each half)
1-2 tsp of McCormick fajita seasoning
1 can of green chiles
butter and oil to saute peppers and onions
8 count package of flour tortillas. I like the homestyle kind. I think they're made by aztec.
Heat a nonstick skillet (I used a 10") on medium heat with a bit of butter and oil. I try to use as little as possible so probably about a tablespoon of each or so. When the skillet has heated add the peppers and onions. Saute until nice and soft and caramelized.
Add the can of green chiles, the fajita seasoning and the chicken. Cook until most of the liquid has evaporated. Place in a dish so that you can use the skillet for the quesadillas. Wipe out the skillet.
Add about a teaspoon or so of butter to the skillet and let it melt all around the skillet. Then add one tortilla. Layer on cheese (this is personal preference on how much, if you like it really gooey add more, if not add less) and spoon chicken mixture on top of the cheese (all around). Add a little more cheese (this kind of helps serve as glue to keep it together). Then top with another tortilla. Let the bottom tortilla get nice and golden and then flip with a wide spatula. Let the other side get toasty and then place on a plate and cut into wedges. Repeat with other tortillas.
Now depending on how much filling and cheese you put in yours you may have some leftover. So you might want to have some extra tortillas on hand or you can freeze the filling and make at a later time. I have done this and it is still just as yummy.
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