Bennigan's Chicken Quesadilla

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 flour tortillas
• 1 large ripe tomato
• 1/2 onion
• spreadable butter
• 1 lb mozzarella cheddar blend cheese, shredded
• 1/2 package old el paso fajita seasoning mix
• 1/4 cup water
• 2 -3 boneless skinless chicken breasts, diced
• pace cilantro salsa, to taste

Recipe

• 1 fry chicken in a pan coated with cooking spray or olive oil.
• 2 after chicken is cooked, add water and seasoning to the pan.
• 3 sauce will thicken slightly after a few minutes.
• 4 set the chicken and sauce aside while preparing the other ingredients.
• 5 butter one side of all the tortillas and set aside.
• 6 dice the tomato and the onion, mix and also set aside.
• 7 place a tortilla, buttered side down, on hot pan or griddle.
• 8 layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
• 9 top with another tortilla, buttered side up.
• 10 once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
• 11 be careful to keep everything together while flipping.
• 12 i used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
• 13 shell should be crunchy and a golden color.
• 14 if you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
• 15 let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.