Start by cutting the chicken (while still slightly frozen, cuts
easier) into small squared pieces. Fry in pan then add water and
seasoning to the pan, sauce will thicken slightly after a few minutes.
Set the chicken aside while preparing the other ingredients.
Butter one side of all the fajita shells you intend on using and
Dice the tomato and the onion, mix and also set aside.
Either finely shred yourself or buy 1 pound of finely shredded Cheddar/mozzarella
cheese and set aside.
Let pan or griddle get hot about 350 degrees F and then assemble
quesadillas similar to a sandwich. First, one shell butter side
down, then generously sprinkle the cheese. Next add 1/4 to 1/2 cup
of chicken mixture. Now add a small amount (1/4 cup) of the tomato
and onion mix. More cheese, generously sprinkled, and finally top
with another fajita shell, butter side up.
Once the cheese starts to bubble from the sides of the quesadilla
it typically is time to flip it, make sure to either flip quickly
or rest your fingers on the top shell holding it together while
you flip it. Shell should be crunchy and a golden color. If you
find that the quesadilla is semi plump in the center, simply press
down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with
your choice of sour cream, guacamole or salsa for dipping.
Posted by LladyRusty at Recipe Goldmine - May 4, 2001.
Source: Posted By: Rudy2 November 19, 1999 - Source: Morgan