Any authentic Chicken Quesadillas recipes, please?

CHICKEN QUESADILLAS





1 dozen flour tortillas


1 whole chicken (sm.)


1 c. picante salsa


1 c. shredded cheddar


1 c. chopped green chiles


1/2 c. chopped black olives


Optional for dipping: salsa, sour cream, guacamole





Boil chicken in chicken broth (canned or bouillon) until meat is falling off bones. Allow to cool in the broth. Remove skin and bones from chicken. Dice chicken (if desired, strain broth and keep for a great base for soup or to cook chicken in next time).


Mix diced chicken with salsa, cheese, green chiles, and olives. Cover half of a tortilla with chicken mixture and fold other half over top. For soft quesadillas, heat in microwave. For crisper ones, bake on cookie sheet a few minutes at 350 degrees. For very crisp ones, fry in hot oil. Cut into 3 wedges and serve with dip, if desired.Any authentic Chicken Quesadillas recipes, please?
ON YOUR QUESADILLA YOU PUT ON FRIED CHICKEN AND BBQ SAUCEAny authentic Chicken Quesadillas recipes, please?
Chicken Quesadillas


2 slices lean bacon (sliced into 1/2'; pieces)


2 flour tortillas (8'; diameter)


softened butter (, softened for lightly spreading on tortilla shells)


1 tablespoon pico de gallo


1/4 cup shredded colby-monterey jack cheese


sour cream


guacamole


picante sauce or salsa


2 cooked chicken breasts, cut into strips





1. Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.


2. Remove from pan, drain bacon and set aside.


3. Spread butter lightly on one side of the flour tortilla shell.


4. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.


5. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.


6. Add pieces of the cooked chicken.


7. Place the second flour shell on top of fixings, buttered side up.


8. Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.


9. The quesadilla should be heated through but not browned.


10. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.


11. Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
Chicken Quesadillas


Ingredients


1/2 lb. Chicken,chopped very small


1/3 c. Sour cream (can be lowfat)


1/3 c. Salsa


1 c. Shredded cheese, any type, i prefer cheddar


12 Small soft tortillas


1/2 tsp. Garlic salt


Pepper to taste


1 tsp. Chili powder


1 tsp. Paprika


1/2 tsp. Cumin


Preparation





1. Saute chicken with seasonings.





2. In medium bowl, combine chicken, sour cream, salsa and cheese.





3. Heat frying pan to medium.





4. Sandwich the mixture between two tortillas at a time. Place enough mixture so there is about an inch between the mixture and the edge of the tortilla.





5. Heat each quesadilla in the pan, and flip when the bottom is lightly browned. Serve with salsa and sour cream to dip. Enjoy!