Chicken Quesadillas with Roasted Red Peppers

This dish is a favorite in my house. The recipe serves six if part of a meal, but expect them to be greedily gobbled up if served alone.






Chicken Quesadillas with Roasted Red Peppers
serves 6


1 lb chicken breasts, boiled and shredded (boil for 20 minutes or leave all day in your crock-pot)
1 1.25 oz packet taco seasoning
1/4 cup roasted red peppers, diced
8 ounces shredded cheese, divided (cheddar or your favorite Mexican/Taco bled)
12 10 inch flour tortillas
2 tbsps melted butter


Follow the directions on your seasoning packet to season the chicken.
In a bowl, combine the seasoned chicken and peppers.
Warm tortillas in microwave for 20 seconds or until warm. This will make them soft enough to fold.
Brush melted butter onto one side of each tortilla and place buttered side down on wax paper.
Using half of the cheese, sprinkle onto 1/2 of each tortilla.
Top with chicken mixture and remaining cheese.
Fold tortillas in half to enclose filling.
Cook in skillet on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
Cut each quesadilla into wedges to serve.

Chicken and seasoning simmering happily away.

A large electric skillet cuts cooking time!

Smaller wedges are perfect for kids. Sophie loves them!