Best and Easiest Chicken Quesadillas

Friday, July 5, 2019

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
12 large flour tortillas
2 tablespoons olive oil
3 cups grated cheese
2 pounds skinless chicken breasts
Salt and pepper
2 tablespoons taco
1 tablespoons Cajun seasoning mix
1 teaspoon of garlic salt
1 teaspoon of paprika
1/2 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Heat 1 tablespoon olive oil in a skillet over high heat. Sprinkle the chicken all the seasoning. Add the chicken to the skillet and sauté over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.

In over or in a skillet, place build quesadillas and grill/cook. To build the quesadillas by laying grated cheese on one half the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and than fold the tortilla over.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with Pico de Gallo/Salsa, sour cream, and guac. 
What do you think? 

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