Chicken Quesadillas

We saw this and adapted it from the Pioneer Woman on hgtv.

For the Quessos:
Flour Tortillas
2 to 3 skinless, boneless chicken breast
4 cups grated cheeses ( we used Jack and a Mexican Blend)
1 onions, sliced
1 green pepper, sliced
1 red pepper, sliced
3 garlic gloves, minced
Sprinkle of Red Pepper flakes
Sprinkle of Salt, Pepper, Chili Powder, Garlic Powder, Onion Powder

For the Fresh Salsa:
3 roma tomatoes
1 green pepper
1 jalepeno
1 onion
juice of 1 lime
sprinkle of salt, pepper, cilantro

For the Poblano Sauce:
1 pablano pepper
1 jalepeno
1/4 cup mayo
1/2 cup sour cream
sprinkle salt, pepper
dash hot sauce

Heat a big cast iron pan on the stove top, add in some olive oil,  when the pan is good and hot, add in the chicken breat. Sprinkle the chicken with the seasonings of salt, pepper, chili powder, garlic and onion powders.  Let cook until nicely browned on one side and about half way done, then turn and season the other side and finish cooking.  When the chicken is done, remove from pan and let rest.

While the chicken is cooking, start on the salsa, and the sauce:
For the sauce, roast the jalepeno and pablano peppers until charred. Put in a bowl and cover with plastic wrap for about 10 minutes. Remove charred skin and dice up peppers very fine.  Add them to the mayo and sour cream, season with salt, pepper, and hot sauce. Set aside.

For the Salsa, dice all vegetables very fine, add the juice of the lime, and season. Set aside.

By this time the chicken should be done, so remove it from the pan and let rest.

Slice thinly the green pepper, red pepper, and onion and cook the vegetables in the pan you used to cook the chicken, add in the minced garlic, and red pepper flakes.  Cook the veggies on med high heat until desired doneness. Remove from pan and set aside.

Dice up the chicken into small pieces. Grate the cheese.

Heat an electric fry pan or large skillet, medium high, and grease it lightly with oil/butter.  When the griddle is hot, put down you tortilla, add a good helping of cheese, put on some chicken, add on the cooked peppers and onions, then more cheese, and top with another tortilla.  I used the large electric pan so I could cook two at a time.

Let cook until golden on one side. Flip over with a large spatula and cook the other side until golden.

Serve with the fresh salsa and the poblano sauce.