While working as a (line cook) chef in a (dive) fine dining establishment, I made these Chicken Quesadillas on a daily basis, so these are restaurant quality goods. Quesadillas cook fast so the key is having all your ingredients in front of you and ready to go when you start. The 'busy kitchen unit of measurement' is one handful of each item, so adjust your needs accordingly.
To make ONE Chicken Quesadilla, you will need:
- Two Large (10 inch) Flour Tortillas
- Cooked Boneless Chicken Breast - diced
- Green Bell Pepper - chopped
- Onion - chopped
- Tomato - diced (I used the canned kind)
- Shredded Cheddar cheese
- Shredded Mozzarella cheese
- Grated Parmesian Cheese
- 1 tb Butter (appx)
Lay down a full circular spot of butter for each tortilla and lay the tortilla on top of that. (I give it a quick rub around to make sure it's fully covered.) On the left tortilla, place a handful each of Cheddar and Mozzerella, spread as evenly as possible to the ends. On the right tortilla, cover evenly with a handful each of onion, pepper, tomato and chicken. (You can adjust your distribution to taste. It's your Quesadilla...make it however you like!)
By the time you're done with all that distribution, the cheese side will probably look melted, like above. Slip a spatula underneath the cheese side and carefully flip it on top of the meat side. I use my fingertips to help line it up, but of course, it's very hot, so do that at your own risk.
Rub a little butter across the top of your Quesadilla and dust with the grated Parmesian cheese. Give it maybe another 20 seconds after that to really fuse together nice, and then using a spatula, slide it onto a plate. Cut your Quesadilla in 8ths and fan out for show. Serve with Salsa, Sour Cream, Guacamole or any fun topping of your choice.
The nice thing about Quesadillas is you can refrigerate left overs and eat them cold. They make absolutely delicious snacks.