Categories: Mexican

Ingredients

• 1 chicken breast half
• 1/4 cup Italian salad dressing
• 12" flour tortilla
• 2 tbsp margarine
• 1 cup shredded cheddar or Monterey Jack
• 1 tbsp plus 1/4 cup diced tomato
• 1 tbsp diced jalapeno
• Cajun seasoning, to taste
• 1/2 cup shredded lettuce
• 1/4 cup sour cream
• 1/4 cup salsa, for dipping

Directions

1. Place the chicken breast in a bowl with the Italian dressing. Allow to marinate in the fridge.

2. Grill chicken for 5 minutes, until done, and cut into 1/4" pieces. Set aside.

3. Brush one side of the tortilla with margarine and place in frying pan over medium heat.

4. On one half of tortilla, add the cheese, 1 tbsp tomatoes, peppers and Cajun seasoning. Make sure to spread to the edge of the half and top with diced chicken.

5. Fold the empty tortilla side on top and flip over in the pan so that cheese is on top of chicken.

6. Cook for 1 to 2 minutes per side, until very warm throughout. Remove the quesadilla from the pan to a serving plate and cut into wedges on one side of plate.

7. On the other side of the plate, put the lettuce, topped with 1/4 cup tomatoes then sour cream. Serve your fav salsa in a small bowl on the side.

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