The Yummiest Quesadillas Ever

Ingredients

Flour Tortillas
1 large chicken breast
8 ounces Mexican Red Sauce
1 whole Large Onion
1 whole Red Bell Pepper
1 whole Green Bell Pepper
2 cups Cheese, Grated (I use 1 cup Monterey Jack and 1 cup Colby/Jack)
2 Tablespoons Olive Oil


Directions

1. Pour red sauce over chicken, set aside.
2. Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
3. Return skillet to high heat, then dump in the chicken with the sauce. Cook, stirring only occasionally, until chicken is done. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
4. In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and chicken. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
5. Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!