Easy and Fast Chicken Quesodillas

Muenster Cheese is also excellent in the quesodillas and cuts down on time because you don't have to shred it! (Just buy it sliced)

Take 3-4 skinless, boneless chicken breasts and lightly sprinkle them with fajita seasoning. Grill them or cook them in 1 tbsp oil in a skillet until completely done and browned. Drain and cool. Cut into bite size chunks.

Put one large flour tortilla in a medium hot skillet and place on one side of tortilla any or all of the following:

shredded Monterrey Jack cheese, shredded Cheddar cheese, the chicken chunks, tomatoes (chopped and seeds removed), picante sauce, onions, green bell peppers (grilled or not)

Fold the tortilla in half, covering the filling.
Flip tortilla and brown on both sides (this will go VERY quickly so be sure not to burn the tortilla). Remove once tortilla is browned and/or cheese is melted.

Cut each quesodilla into wedges and serve with pico de gayo and sour cream.

Jen, I'm going to try this over the Christmas Break! Sounds yummy!