Recipe for chicke quesadillas

Chicken _Quesadillas-recipe.txt

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+Ingreidients:
+	2 tablespoons olive oil
+	2 pounds skinless chicken breasts
+	Salt and pepper
+	2 tablespoons taco or Cajun seasoning mix
+	1 large onion, cut in half and then into slices
+	1 green bell pepper, seeded and sliced into strips
+	1 red bell pepper, seeded and sliced into strips
+	1 yellow bell pepper
+	12 tablespoons butter, for frying
+	12 large flour tortillas
+	2 1/2 cups grated cheese ( Monterey Jack is the best)
+Pico de Gallo, for serving, recipe follows
+
+Directions
+Heat 1 tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. Remove from the skillet and dice into cubes. Set aside.
+
+Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
+
+Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.
+
+When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
+
+Cut each quesadilla into wedges and serve with Pico de Gallo.
+
+Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-quesadillas-recipe.html?oc=linkback