Note: Next humor story Mar. 1st!
These Quesadillas are modeled after the ones at Chilis because my husband loves them.
1 package tortillas
Butter
Monterey Jack cheese, grated (or mozzarella)
1/2 pound cooked chicken, cut up (I use leftover or throw some frozen thighs in a crockpot in the morning so they're ready by dinnertime)
Optional ingredients: black beans (prepared) and mild green chilis.
Butter all the tortillas. Place half the tortillas butter side down on griddle. Sprinkle with cheese, chicken (and black beans and chilis if desired). Top with the other tortillas, butter side up. Cook until the bottom tortilla is crispy and browned. Flip and cook the other side until crispy and brown. Lift off the griddle and place on a plate. Slice into quarters with a pizza cutter. Serve with sour cream and salsa if desired.
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