Chicken Quesadillas

• 8 (8 inch) flour tortillas
• 3 (2 lb) boneless chicken breasts
• 1 (4 1/2 ounce) can Old El Paso green chilies, chopped
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (1 cup) water
• pico de gallo
• four-cheese Mexican blend cheese
• 2 tablespoons butter or 2 tablespoons vegetable oil

1. Boil chicken breast.
2. Shred chicken into small pieces.
3. In a large skillet, mix chicken, green chilies, taco seasoning mix, and about a cup of water.
4. Cook until all the water is almost gone.
5. You will need 2 tortillas per quesadilla.
6. Spread thin chicken mixture on the tortilla, sprinkle with Pico de Gallo, & cover with thin layer of cheese.
7. Now top with another tortilla.
8. Lightly brown in skillet with butter or vegetable oil on both sides.
9. Slice like a pizza and serve with Spanish rice and refried beans.

flour tortillas, chicken breasts, green chilies, taco seasoning mix, water, pico de gallo, fourcheese, butter

Taken from www.food.com/recipe/chicken-quesadillas-192505 (may not work)