Chicken and Cheese Quesadillas
(A kitchen creation by Christy and Rachelle)
1 chicken breast, cooked and cubed
8 oz Colby Jack cheese, finely shredded
1 onion (white), chopped
˝ green bell pepper, chopped
4 flour tortillas (soft taco size)
Brown the chicken cubes in a skillet, using a small amount of olive oil. Set
aside. Sauté the chopped onion and bell pepper in olive oil and remove from
heat. Place one tortilla in the bottom of the skillet, put half of the chicken,
cheese, and onion/pepper mixture on, and cover with another tortilla. Cook
until cheese is melted and tortilla is slightly brown, flip (like an omelet).
Repeat for last two tortillas. Serve cut in fourths topped with
salsa and cilantro, as desired.