A bodacious quesadilla bursting with caramelized peppers and onions, filled with tender chicken and a mixture of parmesan, goat, sharp cheddar and cream cheeses.
Slice onions and peppers. Toss in heated pan with 1 tablespoon of olive oil.
Saute until caramelized and golden in color.
While onions and peppers are sautéing place cream cheese in mixer and beat until smooth.
Add Parmesan, Cheddar and Goat cheeses and mix
Add chicken and mix in, mixer will shred it to make a chicken cheesy paste.
Spray the bottom of two 10" flour tortillas with olive or vegetable oil, place oil side down on cookie sheet.
Spread ¼ - ½ cup of chicken cheesy mixture on top of tortilla, not quite all the way to the edge.
Grab some of the caramelized peppers and onions and spread evenly over the top of the chicken mixture.
Place another tortilla on top of mixture, pressing down slightly.
Spray tops with spray oil and bake at 425 for 10-12 minutes until crispy. May be pan fried as well, cover with lid though so that mixture is heated all the way through - see notes for grilling tips.
Cut into 4 or 8 triangles per quesadilla, continuing making until you've used all the mixture.
Notes
SUMMER TIP | Quesadillas may also be pan fried if you want to avoid turning on your oven or grilled! Place an older baking sheet , baking stone, or sheet of heavy aluminum on your grill that you don't mind getting blackened, with grill at medium heat, place tortillas on pan for 6 minutes or so per side. This recipe easily can be cut in half.