Ole’ Breakfast Chicken Quesadillas
Ingredients:
2 T. butter
2 cups cooked chicken breasts, shredded (or leftover meat from rotisserie chicken)
6 eggs
¼ cup milk
6 (8-inch) flour tortillas
½ cup onion, chopped
½ cup bell pepper, chopped
2 cups Mexican style shredded cheese
Toppings:
Lettuce
Sour Cream
Diced Tomatoe
Additional Cheese
Salsa
Instructions:
Combine eggs and milk together in a bowl and scramble over medium-high heat until eggs are scrambled to desired constistancy. Cover to keep warm and reserve.
Melt butter in a skillet over medium heat. Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, onions and peppers. Top chicken and vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in prepared pan and cook 3 minutes per side; until golden brown and cheese melts. Slice quesadilla in half and garnish with desired toppings.