Boil chicken in salted water until chicken turns white. Shred chicken using two forks. Butter tortillas. Place tortillas in skillet over medium heat. Sprinkle with chicken, cheese, tomato, and green onion. Fold over. Brown each side. Best when served with guacamole and sour cream.  

Chicken Quesadillas 2

1/2 - 1 pound of chicken or 1/2 to 1 lb. fajita meat
12 ounces of Monterey Jack cheese
Seasoning to taste
1 bell pepper
1 small onion
1/2 pound of mushrooms (optional)
1 package of large flour tortillas

Heat large skillet, butter 1 side of flour tortilla. Place butter side down in skillet. Sprinkle with cheese. Sauté onions, bell pepper and mushrooms. Add beef. Add beef or chicken mixture. Sprinkle with cheese (to taste). Place another large floured tortilla butter side up, let tortilla brown then flip like pancake to other side. Brown on both sides. Serve hot, cut like a pizza to serve. Serve with sliced tomatoes, chopped lettuce and guacamole.

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