3 chicken breasts (boneless)
1 green pepper, chopped
1 cup salsa (your choice)
1 pkg. corn tortillas (8+)
1 (8 oz.) bag shredded Mexican style "fiesta" cheese
1-2 (15 oz. ea.) cans refried beans (if desired)

SUGGESTED SEASONINGS:

jalapeno chili pepper
black pepper
red pepper
taco seasoning

Lightly season the chicken with jalapeno chili pepper, black pepper, red pepper and taco seasoning.

Cut the chicken into desired sizes (small bite size works best). Place chicken into a bowl, cover and let sit in refrigerator for a few hours.

Cut the green pepper into desired size (bite size works best).

After chicken has set, fry chicken into a large frying pan (high heat), making sure to use some sort of non-stick spray or oil to reduce sticking.

Pour the salsa into the pan with the chicken and let it boil slightly. Add the green pepper. Once chicken is browned and the pepper is cooked well place chicken back into bowl (make sure you washed it out).

Clean the pan, then place 1 tortilla into the pan (high heat) place down a spoonful of heated refried beans on one side of the tortilla (if they were desired) then spoon in some of the cooked chicken on top, add cheese to the top of the chicken. Once done fold over the other half of the tortilla, and press it down softly with a plastic spatula to spread contents.

Cook on both sides for about 3 or 4 minutes, or until the tortilla is brown on each side. Repeat till the chicken mixture is finished.

Feeds up to 4.

Note: If you own a griddle, you can use it instead of a frying pan, set heat for 300-350°F. If chicken is used up before all tortillas are used, you can make plain bean/cheese quesadilla.

Submitted by: L. Allen Williams