I've been making these for a long time...at least 15 years. They are a family favorite. We rarely eat out, but when we do, I would often order them if they were on the menu. If you share dishes they were easy to share. I no longer order them because we think these are better.
We went to one very popular local Mexican restaurant last year and I ordered them. They were awful. Truly. They had just tossed some unseasoned canned chicken between two soggy tortillas. I could not believe they would even serve something like that.
Here's a better version. 😉
Quesadillas
Chicken
Pepper-Seasoning Salt-Granulated Garlic
1 large diced onion
1 large green pepper, diced
1 diced jalapeño
Freshly grated sharp cheddar cheese (I find it melts better and adds more flavor than the pre-grated cheese)
* Season chicken with pepper, seasoning salt, and granulated garlic in cast iron skillet. Brown in a little oil and butter. Remove from skillet and cut into small pieces. I buy the large bags of chicken tenderloins at Sam's and use those.
In same skillet, add a touch more oil and over low-medium heat, saute onion, green pepper, and jalapeño until vegetables have softened and charred a bit on the edges - about 15 minutes. Stir in diced chicken.
Heat another cast iron pan (I have a cast iron griddle) over low heat and place a tortilla on it. I don't put anything on the griddle. Top with grated cheese. Layer chicken mixture, then a 2nd layer of cheese. Top with another tortilla. Flip when bottom tortilla has crisped up and browned a bit to cook other side. Remove and cut into wedges. Repeat.
Serve with salsa, sour cream or Mexican crema, and guacamole. If you come and stay for a few days, chances are pretty good that these will be on the menu.