Quesadillas

 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.