Chicken Quesadillas

I have a long standing love with the chicken quesadilla that dates back all the way to high school. I remember going to Boston Pizza with my friends and ordering the most delicious chicken quesadilla. Once I hit my college days, living away from home for the first time, and having surviving on student loans and part time job, the luxury of the BPs quesadilla was only for special occasions.

I however would not give up so easy! I spent many nights in my apartment attempting to perfect this tasty meal. I was a big nerd so I did indeed have a lot of time to perfect it. I tried using one of those quesadilla machines, and it worked okay, but having a piece of equipment strictly to cook quesadillas is a bit much. That and I lost it in a move...

Chicken Quesadillas
3 chicken breasts, cooked and chopped
1 cup chopped green onion
2 cups chopped bell pepper
2 cups shredded cheddar
8 - 10" tortillas
salsa and sour cream for dipping!

Spray a frying pan with non-stick spray and heat to medium-high. Lay one tortilla in the bottom of the pan. Layer on 1/4 of the chicken, 1/4 cup green onion, 1/2 cup bell pepper, 1/2 cup cheddar cheese, and top with another tortilla.

Here is the secret!!! Sit a large plate on top of the top tortilla and weigh is down with something substantial, I like to use my Brita water jug.

Cook the quesadilla for 1-2 minutes until the cheese starts to melt and the tortilla is nicely toasted. Remove the water jug and plate. Using a flipped, toss the quesadilla onto the other side. Top with the plate and weight again, and cook for another 1-2 minutes. Slide the quesadilla onto a cutting board and cut it into slices.

The weight of the Brita helps the cheese to stick the two tortillas together. This way you can dip your quesadilla without all the filling falling out! Genius right!? Now I really want a quesadilla....