I mde this dish during Cinco De Mayo.  This dish is very simple to make. You can serve this and share as an appetizer or you can eat it as a meal on its own. I like to eat my quesadillas with a little bit of sour cream and guacamole.  I hope you enjoy this simple recipe as much as I do.  Comamos!

Recipe:
Makes 1 1/2 quesadillas

3 flour tortillas
3 boneless/skinless chicken thighs sliced.
1/2 a red bell pepper seeded and sliced into strips.
1/2 jalapeno diced (Keep seeds in for more heat. Remove seeds for a milder flavor.)
1/4 of an onion sliced
Taco seasoning – 2 tsps less/more (depending on your taste buds)
salt and pepper to taste
Mexican blend 3 cheeses (if you can’t find this, just use a combo of sharp cheddar and monterey jack cheese)
unsalted butter

Optional:
Pico De Gallo  (Recipe)
Sour Cream
Guacamole

1. Wash and chop up chicken and veggies.
2. Heat up skillet with oil and sauté chicken with taco seasoning.  Set aside when done.
3. In the same pan, add more oil if needed, sauté onions until softened.  Add bell pepper and jalapenos and sauté until tender.  Season with salt and pepper.  Set aside or mix with chicken when done.
4. In a clean skillet, melt butter (medium low heat).  When butter is melted, add one whole tortilla on the skillet.
5. Add a handful (more or less- depending on how cheesy you want it) of cheese.
6. Add some of the chicken and veggie mixture.
7. Top with the second tortilla.  Spread butter on top of second tortilla.
8. When bottom tortilla is golden brown, flip tortilla over and cook other side until golden brown. Set aside when done.
9. Repeat step 4-6. However only add the cheese on the half side of the tortilla.
10. Add the remaining chicken and veggie mixture on the half side of the tortilla.
11. Fold tortilla over so it forms a semi circle.
12. Add butter to top of semi circle tortilla.
13. When bottom tortilla is golden brown, flip tortilla over and cook other side until golden brown.
Cut and serve!