2 chicken breasts
2 flour tortillas
1 cup shredded pepper jack cheese
1 cup shredded Cheddar cheese
1/2 cup onion, chopped
Butter for frying

Fry chicken breasts in a small amount of oil over medium heat until
browned and cooked through. Using two forks, shred the two breasts.
Boil onions in a frying pan until soft and translucent. Fry in butter
until browned and caramelized. Place 1/2 cup of the pepper jack on one
half of a tortilla, and place 1/2 cup of Cheddar on the other half.
Sprinkle with half of the chicken and half of the caramelized onions
(also add any other vegetables that you like on your quesadillas such
as olives). Fold the stuffed tortilla in half. Fry in butter over med-
low heat until the cheese is melted and the tortilla is golden. Serve
with ranch and barbecue sauce or salsa and sour cream. Makes 2

Chicken Quesadillas II:
Same recipe as above, except after shredding chicken simmer it in one
package of taco seasoning as you would with ground beef. To add a
little more spice, add jalapeno peppers when assembling the
quesadillas. Fry as directed. Serve with salsa and sour cream.
Makes 2.



4 skinned and boned chicken breast halves
1 (1 1/4 ounce) package taco seasoning mix
2 1/2 cups (10 ounces) shredded Monterey jack cheese
2/3 cups picante sauce
1 medium-size sweet red pepper, chopped
1 jalapeno pepper chopped (optional)
10 (10-inch) flour tortillas
Melted Butter

Combine chicken and taco seasoning mix in a heavy-duty plastic bag;
toss to coat. Cover and chill 1 hour.

Place chicken in a 15 x 10 x 1-inch jellyroll pan. Broil chicken
5 1/2 inches from heat for 5 minutes or until done (leaving electric
door partially opened while cooking) Cool chicken, and cut breasts
into small bite-size pieces.

Combine chicken, cheese, picante sauce, and chopped pepper, stirring
well. Set aside.

Brush one side of each tortilla with melted butter; place 2 tortillas,
buttered side down, on a lightly greased baking sheet. Top each
tortilla with about 1 cup chicken mixture, spreading to edges of
tortilla. Top each with another tortilla, buttered side up. Bake at
375 degrees for 10 minutes or until golden. Cut into wedges. Repeat
with remaining tortillas and chicken mixture. Serve immediately.

Yield: 5 main-dish servings or 30 appetizers.

NOTE: Quesadillas can be cooked on the stovetop in a hot cast-iron
skillet or griddle. Cook, one at a time, 3 minutes on each side. You
can also use left over chicken shredded or store-bought baked chicken
to speed up the preparation.

B-man :wink: