3-4 chicken tenders (or a 1-2 chicken breasts)½ packet of taco seasoning
Juice from one lime
1 Tbsp Extra Virgin Olive Oil (EVOO)
½ red bell pepper, sliced
½ green bell pepper, sliced
½ yellow bell pepper, sliced
Shredded sharp Cheddar cheese
Shredded Monterey cheese
6 large flour tortillas
Margarine or butter
In a small bowl, combine taco seasoning, lime juice and EVOO. In a zip lock bag, add chicken, coat with taco seasoning mixture and marinate for 30+ minutes.
On a grill over medium high heat, grill chicken for about 3 minutes per side, or until cooked all the way through. Remove from heat, set aside and let rest for a few minutes before slicing.
In a medium skillet over med-high heat, drizzle EVOO and sauté peppers until tender. Transfer to a bowl; set aside.
Butter one side of each tortilla. In a large skillet over medium heat, place one tortilla butter side down. Add Cheddar cheese, peppers, sliced chicken, Monterey cheese and then top with second tortilla, butter side up. Once cheese is melted and tortilla is crispy and golden, flip quesadilla. Cook for 2-3 minutes more and transfer to a cutting board. Let quesadilla rest for a few minutes before cutting into wedges. Repeat for additional quesadillas.
Serve with sliced avocado, salsa and/or sour cream.
(P.S. My hubby thinks it's funny that he's shinning his shoes on the same counter where I'm making dinner, but it's not. It's gross.)