Chicken quesadillas are my go to quick and easy dinner for busy weeknights. They take little effort and go a long way. When baked, the crust of the tortilla becomes flaky adding a little crunch to the quesadilla.
1 large onion
1 green bell pepper
4 medium sized tomatoes
4 large cans of canned chicken, with juice drained
16 flour tortillas
1 large bag of shredded cheeses, fiesta blend (you can also use 3 or 4 small bags)
dried parsley flakes
Dice the onion, bell pepper and tomato and saute in a skillet until the onions appear translucent and all the ingredients are soft.
In a bowl, season the canned chicken with cayenne pepper and dried parsley flakes.
Once the onions, bell peppers and tomatoes have cooked down, add them to the chicken. Mix all ingredients together.
Spread the chicken and seasonings onto flour tortillas. Then cover with shredded cheese. Cover with a second tortilla.
Bake in the oven for 10 minutes at 350 degrees.
Once baked, I cut them in half with a pizza cutter. Now they are ready to be served.