Chicken Quesadillas

This recipe has become a standard in my house, because it's fairly easy, quick and tasty.

In the rural area where I live, whole organic chickens are a staple and cheap! However, the chicken is quite often very tough, so it needs to be boiled or marinaded in order to make soften it up a bit. You can skip boiling the chicken if you have source of good, tender chicken meat. This recipe serves 5 or 6.

Ingredients

1 whole chicken (boiled) or 1 pound of chicken breasts chopped to small pieces. 

1 large onion (sliced)

2 medium green peppers (sliced)

1/4 cup chicken broth

10 large flour tortillas (handmade if you can find them)

1 - 1/2 cups grated cheddar or Mexican cheese

1 tsp garlic powder of 2 cloves garlic crushed

(double seasonings if boiling the chicken)

1/2 tsp Cajun Seasoning 

1/2 tsp Chipotle Seasoning

1/4 tsp Cayenne pepper

1/2 tsp salt

Boil the chicken

In a large pot, boil the chicken for 2 hours or until the meat begins to separate from the bone. (keep the lid on).  I like to add the seasonings to the water to flavor the chicken. Turn the chicken off and let cool a bit.  Save some of the broth to moisten the meat later. 

Preheat oven to 375F.

Saute the onions and peppers in a fry or saute pan using a bit of olive oil or butter.  When the onion and pepper are partially cooked, push to the sides and a

add the chopped chicken. (If using uncooked chicken make sure it is completely cooked.) Add the chicken broth and spices. Cover and put on simmer for a few minutes.  

Gently fold the tortillas in half (don't push them down) and arrange on one or two baking sheets. Inside each tortilla evenly spread a layer of grated cheese and some of the chicken mixture. Place in the preheated oven for 5-7 minutes (until cheese is completely melted).  Serve with guacamole and sour cream.