Ingredients:
1 (10 ounce) packages perdue grilled and carved southwestern-seasoned chicken breast
6 flour tortillas ( 8 to 10 inch)
1 large tomatoes, chopped
1 medium onions, chopped
1 1/2 cups shredded cheddar cheese or 1 1/2 cups Mexican blend cheese
sour cream, for dipping
salsa, for dipping
Directions:
Heat the chicken in the microwave and cover to keep warm.
Heat a lightly oiled medium to large skillet over medium heat.
Lay tortilla in pan and on one half, sprinkle 1/4 cup of cheese, some tomatoes and onions and finally about 1/3 cup of warm chicken.
Fold other half of tortilla over and gently press to close.
After about a minute, flip over.
Remove from pan after another 2 minutes or so or until cheese is melted and tortilla is just*slightly* crisp.
Continue with rest of tortillas.
Slice each quesadilla into 4 wedges and serve with sour cream and your choice of salsa, for dipping.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.