This is one of my all time favorite summer quesadillas. The kids don’t like the peppers or green onions so you don’t have to add those in there. Find a salsa you like, if you like spicy go for it, you want mild have at it. Make it up as you go! This makes a wonderful appetizer or lunch for busy summers.
about 2 cups of shredded chicken which had slow cooked in the crock pot the day before.
1/2 cup or more of homemade salsa
1 shredded cheese of choice (provolone, swiss and pepper jack work great in this spicy meal)
1/2 cup chopped green onions
1/4 cup chopped sun dried tomatoes
1/4 cup chopped roasted red bell peppers
Mix up the shredded chicken with salsa. Add in shredded cheese of choice, your green onions if you want and tomatoes and peppers. Heat up a griddle or cast iron skillet lightly greased on medium heat. Place one tortilla on the heated griddle/skillet and by small spoonfuls spread mixture onto flour tortilla, but do not load it on thickly. Place another tortilla on top and press down just a little. Heat this up till the cheese melts, should take no longer than 5 minutes. Remove from heat and cut into wedges. Repeat with remaining until filling is gone, or save mixture for the next day. Serve with extra salsa or sour cream.