Chicken Quesadillas

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.

Salsa Chicken

1 lb. Boneless, Skinless Chicken Breasts
2 cups salsa
2 Tbsp. Brown Sugar

Arrange chicken in a 9x9 pan sprayed with non stick spray. Mix together salsa and brown sugar to make a delicious sweet and spicy sauce. Pour over chicken. Cover pan with foil and cook at 400 degrees for 45 minutes or until chicken is no longer pink and juices run clear. Serve with sauce over rice.


(Note: Each Friday will be a new fast easy recipe and the next humor story will be Feb. 1st!)