2-3 pieces of boneless chicken ( cut up into bit-sized pieces )
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1 stalk celery, diced
2 cloves garlic, chopped
2 green onions, chopped
1/2 cup grated cheddar
1/2 cup mozzorella
( no measures, just use what is desired )
tortillas – large size
Cook up the chicken in a small amount of oil and then remove from the pan. Wipe the chicken juices from the skillet and and vegetables and oil and saute till slightly cooked. Remove and wipe the skillet clean.
Add a small amount of oil just to cover the bottom slightly. Heat the pan on low and add tortilla. Cook till golden brown, checking the bottom to see that it is a golden brown and slightly crisp. Add the cheese, making sure that it stays close to the centre and move the cheese out to the sides slightly.
Then add the chicken and vegetables and top with the remainder of the cheese. Add a few spoons of salsa and gacamole.
Top again with more cheese.
Add the 2nd tortilla on top, pressing down to make sure that it is firmly together.
When the bottom is browned and the cheese is melted, put a plate over the top of the tortilla and flip the pan over so that the tortilla is now on the plate. Slide back into the pan and toast the other side until it is golden brown.
Remove quesadilla from the skillet and place on a cutting board. Cut into 4 or 6 pieces.
Serve the quesadilla with sour cream, guacamole and salsa, along with corn chips.
What a delicious snack, or serve as a meal to guests.