The Pioneer Woman's Chicken Quesadillas

We made this last week and thought they were a delicious way to dress up quesadillas. Just a few notes about what we did with this recipe...

I followed her directions for cooking the chicken breasts, but mine didn't cook through in the time she has written. So, I ended up cutting mine into smaller pieces part way through cooking to finish them. Alex added pepper jack cheese for a kick. And, we didn't use any of the garnishes, and they were still yummy (call me cheap or lazy, whichever you prefer ;) ) Here's the link if you want her pictures and funny commentary, otherwise I copied and pasted her recipe below... http://thepioneerwoman.com/cooking/2014/09/chicken-quesadillas/

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Taco Or Tex-mex Seasoning
•  Vegetable Or Olive Oil For Frying
• 1 whole Large Onion
• 1 whole Large Bell Pepper (color Of Your Choice)
• 12 whole Small Flour Tortillas (fajita Size)
• 2-1/2 cups Grated Cheddar-Jack Cheese (or Straight Jack)
•  Hot Sauce (I Used Cholula)
•  Butter, For Frying
•  Salsa, For Serving
•  Sour Cream, For Serving
•  Cilantro, For Serving
•  Jalapeno Slices, For Serving

Preparation Instructions

Heat vegetable oil or olive oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.

In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.

Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.