Quesadilla Mishap

Chicken Veggie Quesadillas

Made: January 16, 2013

Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 cups chopped cooked chicken
- 1 package frozen corn, thawed and drained
- 6 green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 8 flour tortillas (8in)
- 1/4 cup salsa
- 1/4 cup sour cream

Directions
- Heat the canola oil in a large nonstick skillet over medium heat
- Saute the bell pepper in the hot oil, stirring continually until tender, about 3 minutes
- Combine the bell pepper, tomato, chicken, corn and green onion in a large bowl
- Add in the salt & pepper and mix well
- Mix the Jack cheese and the Cheddar cheese in a small bowl
- Wipe out the skillet you used for the bell pepper with a paper towel, then heat
- Place a tortilla in the pan and spread on a quarter of the chicken mixture
- Sprinkle with a quarter of the cheese mixture
- Top with another tortilla
- Cook for 2 minutes
- Turn over and cook for 2 more minutes or until browned
- Set aside and repeat with the rest of the tortillas
- Cut each one into 4 wedges
- Serve with the salsa and sour cream

I had quite a bit of an issue with trying to turn the quesadilla over in the skillet.

So after this fiasco, I put them in the oven. I set the oven to 375 F and prepared them like normal. I let them bake (without flipping) for 15 minutes. Much better!

(Recipe used: Cooking my way)