1 pkg. (10) flour tortillas
1 (1 lb.) block Monterey Jack cheese with jalapenos
1 can diced green chile peppers
3-4 boneless chicken breasts
Butter

Shred cheese. Drain chiles. Pan fry, in a little butter, the chicken until done. Cool and cut into very small pieces, almost shredded.

On one tortilla layer shredded cheese, sprinkle diced green chiles and cover with chicken. Place in frying pan greased with butter. Place another tortilla on top. Cook on both sides like a grilled cheese. Makes 5 quesadillas. Cut each into 4 or 6 triangles. Serve hot with salsa and/or guacamole and sour cream.

For milder recipe - get plain Monterey Jack.