2 chicken breasts (cooked, deboned, diced)
6 flour tortillas
1/2 c. onion, diced
1/2 c. Monterey Jack cheese, shredded
1/2 c. mild cheddar or Colby cheese, shredded
Picante sauce and sour cream for garnish
1/2 c. bell pepper
butter

Generously butter each tortilla. Place 1 tortilla on hot skillet until butter melts. Flip over so that each side is coated with butter. Remove from heat. While tortilla is still in skillet, layer on 1/2 of the tortilla, cheese, peppers, onions, chicken and top with cheese. Return to heat. Fold tortilla in half. Cook until cheese is melted. Slice into 3 triangles. Garnish with sour cream and picante sauce. Repeat with remaining tortillas.