4 cups boneless, skinless chicken breasts, diced
2 tsp chili powder
1 Tbsp canola oil
1 large onion, diced
4 cloves garlic, minced
2 cans green chilies, drained
4 cups co-jack cheese
12 tortillas of your choice (I used whole grain with flax seed)
light sour cream for garnish
corn salsa (recipe below)
Saute onion and garlic in oil in large skillet. Cook until onion is tender then remove onion and garlic from pan. Add chicken and chili powder and stir-fry until chicken is done. Remove chicken from skillet and add to the onion and garlic. Add cheese and green chilies and mix well.
Clean skillet and spray with non-stick spray and heat over medium heat. Place equal amounts of chicken mixture onto tortilla halves and fold over and brown. Spray pan again as you are turning and flipping. Heat until nice and brown and cheese is melted. Garnish with sour cream and corn salsa.
I never really quite follow the recipe, not measuring perfectly, but here it is, you can adjust it any way you like. I pretty much double this. My hubby likes leftovers of this whole meal and often shares it at work! If you have leftovers of this meal, re-heat quesadillas in oven. (otherwise the microwave will make them soggy)
1 1/4 cups frozen corn kernels, thawed (I just run cold water over them in a strainer)
1/4 chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
1 1/2 Tbsp lime juice
2 tsp chopped, seeded jalapeno chili
Salt and pepper to taste
Don't forget to use rubber gloves to chop that jalapeno!! It does not feel good to get it in your eyes hours after washing hands, trust me, it does not feel good!