Recipe - Chicken Quesadillas

I used to wonder if there really was a difference between the kinds of dishes you crave for or eat during different seasons but considering what I get hankerings for, I realize that it’s true! Anyhow, one day, I decided that I should make chicken quesadillas with salsa. The salsa recipe will follow in another post but here’s the chicken one! By the way, the quesadillas I made were just half ones but you can make full ones.
You may have noticed that my recipes generally include little seasoning (you can see from the chicken). This is because I like to savor the full flavor of the ingredients I already have =].
 
Step 1: Ingredients (serving size: 8 half quesadillas)

• vegetable oil (for pan)
• 1 tbsp garlic salt (or to taste)
• 1 jalapeno pepper, halved then sliced
• 1 red bell pepper, sliced
• 1 white onion, sliced
• 2 boneless skinless chicken leg meat, diced
• 8 oz shredded Mexican cheese blend
• 8 flour tortillas

      Ingredient notes:

1. Jalapeno pepper & bell pepper - Make sure you remove the seeds from your cooking.
2. Chicken meat - Breasts taste better but I didn't have any at the time of this dish.
3. Mexican cheese blend - Mine had pepperjack and cheddar.

Step 2: Preparing the chicken
Dice up the chicken leg meat and mix in your garlic salt well. Heat up two skillets at this time.

Step 3: Cooking the chicken
Start your chicken cooking on one skillet since it will take a while to fully cook. Slice up the vegetables, remembering to remove the seeds from both peppers.

Step 4: Cooking the vegetables
Put your vegetables in the other skillet and stir around. The peppers’ juices will start to flavor the entire mix, giving it a spicy kick from the jalapeno. Cook this until the onions have become slightly browned & translucent.

Step 5: Arranging the quesadilla
Once your two skillets are done cooking, transfer one batch to the other and clean the empty one. You’re going to use this for your tortillas. Heat it up again and place a tortilla on once it’s hot. Some people like to brush the tortilla/pan with oil or butter but I skimped on the fattening substances. You’ll want to add the chicken, peppers, and then some cheese onto the tortilla. Fold it over if you’re doing a half quesadilla or add another one top if a full one.

TIP: Putting cheese on the edges helps; when melted, it’ll hold the tortilla(s) together to make it easier to flip!

Step 6: Completion and eating
When the tortilla’s side on the pan has browned a little, flip it over to crisp up the other side. If doing the half one, use your spatula on the open side to prevent spilling. If doing the full one, be quick! =P Once both sides are nicely crisp, serve with salsa on top…or plain if you’d like.