Chicken Quesadilla
1 lb. Skinless Boneless Chicken Breast Diced
2 tsp Igotchu Taco Seasoning
1 T Vegetable Oil
2 Green Bell Peppers Chopped
2 Red Bell Peppers Chopped
1 Onion Chopped
10- 10 Inch Flour Tortillas
1 8 Oz. Shredded Monterey Jack Cheese
Heat oil in large skillet. Season diced chicken with Igotchu taco seasoning and sauté in skillet until cooked for 5 minutes. Add chopped peppers and chopped onion to skillet and stir until vegetables are softened for 5 minutes. On greased griddle or heavy frying pan place flour tortilla and top half with chicken vegetable mixture and sprinkle with Monterey jack cheese. Fold over and cook on one side over medium heat until toasted and brown. Flip and pat down and cook for another minute or so until crispy.
