I'm not sure when we started making them or how it all came about, but I have to say, we--OK, mostly Nate--make some fantastic quesadillas. One of the best parts is that we always make tons of them so we have leftovers for a week.
It's simple enough to make, and they always turn out super tasty. We've mixed up what we include in the quesadillas here and there, but we find we like the chicken, cheese and pepper ones the best.
Here's what we use and what we do.
Chicken, Cheese and Pepper Quesadillas
-1 bag 10-inch tortillas
-2 bags shredded cheese (Mexican variety, cheddar, Monterey Jack, etc.), 2 cups each
-2 chicken breasts, cubed
-1/2 bell pepper, chopped
-1/2 red onion chopped
-hot peppers of your choosing: we usually use 1 jalapeno and 1 can of green chiles, sometimes a habanero, sometimes whatever pepper looks good at the store!
-Non-stick cooking spray
-Oil for cooking chicken and veggies
Cook chicken breasts with onions and peppers in a skillet with a bit of oil until done.
Use hand chopper, and chop chicken and veggies so they're in small bits.
In a large, non-stick skillet, spray cooking spray. Lay one tortilla, top with cheese (any amount, but the more you use, the easier it all sticks together), some of the chicken and veggie mix, and then top with more cheese. Lay another tortilla on top. Heat until bottom tortilla is crispy and brown. Flip the whole thing over (this is why Nate usually makes these--I never flip properly). Cook until that side is brown and crispy.
Finish making as many quesadillas as necessary to use up veggies, chicken and cheese. It usually ends up being 3-4 quesadillas. Cut into quarters, or whatever you want, with a pizza cutter. Top with salsa or guacamole. Serve with rice and/or beans. And a Mexican beer, of course.