INGREDIENTS
- 1 tsp canola oil
- 3 boneless & skinless chicken breasts
- 3 green onions
- 12 sliced green or black olives
- 2 Roma tomatoes
- 1 cup grated cheddar cheese
- 1/2 cup salsa per quesadilla
- 250 mL sour cream
METHOD
- Preheat 425’F
- Heat oil in large, non-stick frying pan at medium-high.
- Cut chicken into small bite size pieces and add to pan. Simmer until meat is no longer pink.
- Chop onions, olives, tomatoes, peppers or anything you have on hand.
- Heat one side of a tortilla at medium-high in a hot skillet so that it puffs up a little (15 to 30 seconds) Add toppings of choice. Top with the second tortilla. Cover with lid to help melt cheese.
- Remove to a cutting surface, cut into 6 pieces, like a pie and serve.
