Shred cheese. Drain chiles. Pan fry, in a little butter, the chicken until done. Cool and cut into very small pieces, almost shredded. On one tortilla layer shredded cheese, sprinkle diced green chiles and cover with chicken. Place in frying pan greased with butter. Place another tortilla on top. Cook on both sides like a grilled cheese. Makes 5 Quesadillas. Cut each into 4 or 6 triangles. Serve hot with salsa and/or guacamole and sour cream. *For milder recipe - get plain Monterey Jack.  

Chicken Quesadillas

One 5 ounce can of chicken, drained (or leftovers)
1/2 cup of grated cheese, your choice
3 tablespoons of chopped green chilies
1/2 teaspoon of chili powder
1/8 teaspoon of red pepper
3 tablespoons of grated onion
4 flour tortillas
2 tablespoons of vegetable oil
Salsa

In small bowl, combine first 6 ingredients then divide evenly between 4 tortillas. Fold tortillas in half. In skillet heat 1/2 oil at a time and cook 2 tortillas at a time until lightly browned. Repeat with other tortillas. Cut into wedges and serve with salsa as a dip. Serves 2 adults.

Chicken Quesadillas

1 dozen flour tortillas
1 whole chicken (sm.)
1 cup of picante salsa
1 cup of shredded cheddar
1 cup of chopped green chiles
1/2 cup of chopped black olives
Optional for dipping: salsa, sour cream, guacamole

Boil chicken in chicken broth (canned or bouillon) until meat is falling off bones. Allow to cool in the broth. Remove skin and bones from chicken. Dice chicken (if desired, strain broth and keep for a great base for soup or to cook chicken in next time). Mix diced chicken with salsa, cheese, green chiles, and olives. Cover half of a tortilla with chicken mixture and fold other half over top. For soft Quesadillas, heat in microwave. For crisper ones, bake on cookie sheet a few minutes at 350ºF. For very crisp ones, fry in hot oil. Cut into 3 wedges and serve with dip, if desired.

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