Chicken Quesadillas

When I was little I wasn't a fan of Mexican food. Whenever we would go out to eat and my parents would choose Mexican i would cringe. I guess its because all I knew back then was tacos and I guess i just don't care about tacos. Also I hate really spicy food. It wasn't until very recently that I have tried other types of Mexican food. I really really like tamales and quesadillas and guacamole and who doesn't like fried ice cream! Maybe my tastes are changing. This year I decided to try my hand at making quesadillas at home. The first time I made them they were a big hit! The tortillas are crunchy and buttery and the filling is cheesy and delicious. I just messed up a couple of them because they are hard to flip with all of the filling. It just takes practice and I realized that the cheese helps hold it all together. So dont skimp on the cheese. Anyways I hope you give these a try because they are very satisfying and if you have extras, they make great lunches the next day!

Chicken Quesadillas
2-3 cups cooked, cubed chicken (I like to fry some chicken breasts ahead of time, cut them up and put them in the fridge until I'm ready to make the quesadillas. Or you can use leftover chicken)
1 pkg. fajita size tortilla shells (they come in packs of 10 or 12 or so)
1 yellow onion, chopped
1 large tomato, chopped
1 (12 oz.) pkg. mexican shredded cheese
butter or margarine
sour cream for topping
couple of green onions, chopped

Butter one side of tortilla shells, set aside. In a large pan with a little bit of butter, saute chopped yellow onion until transparent, set aside.

Before assembling the quesadillas, I like to put each ingredient in a separate bowl and put near the stove top. (chicken in one bowl, cheese in another, tomatos in a another, cooked onions in another and buttered tortilla shells on a plate)

Put large pan over medium high heat. Assemble in pan as follows, buttered side down tortilla shell, then handful of cheese, then chicken, tomato and onion, then another handful of cheese, then another tortilla shell, buttered side up. Also make sure you spread out the ingredients on the tortilla, not just a pile in the middle. Makes it easier to flip.

After it cooks for a couple of minutes, check unter tortilla and make sure its brown. Carefully take a spatuala and flip quesadilla and cook for another couple of minutes until other side is brown.

Put finished quesadilla on a plate and cover with a lid or towel to keep warm. Repeat with rest of ingredients. When finished, I like to cut them into quarters and serve with a dollop of sour cream and chopped green onions.