Pollo Grande Quesadillas

For Mother's Day I got this fantastic cookbook called, "The Worldwide Ward Cookbook". It is full of some great recipes that are really family friendly. This recipe is in the book. The recipe seemed pretty ordinary, but turned out surprisingly extraordinary. These quesadillas are definitley on our family favorites list. It was difficult to tear myself away from these. They also didn't last long enough to take a picture!

Quesadillas:

4 boneless, skinless chicken breasts, diced
1 large sweet onion, coarsely diced
5-10 T. oil, divided
Fajita seasoning to taste
2 bell peppers (any color), very coarsely chopped
8 0z. mushrooms, sliced (optional)

Jalapeno Cheese Sauce: (I doubled this portion of the recipe)

4 oz. Neufchatel cheese
1/4 c. fat-free sour cream
1/2 tsp. garlic (I used garlic powder)
1/4 C. milk
2-5 T. pickled jalapeno peppers, seeds removed

For assembly:

10-12 tortillas (I used whole wheat tortillas)
12 oz. cheese (Monterey Jack or cheddar), shredded

In a pan, fry chicken and onions in 1-2 T. oil and fajita seasoning to taste until chicken is cooked and onions are tender. In a separate in 1-2 T. oil unitl crisp-tender, adding the mushrooms to the peppers during the last 4-5 minutes of frying, if desired. In a blender, puree all Jalapeno Cheese Sauce ingredients. To assemble, layer one half of each tortilla with chicken mixture, peppers and mushrooms, 2 T. shredded cheese, and 1-2 T. Jalapeno Cheese Sauce. Fold over the other half of the tortilla, enclosing all of the filling. On a griddle or pan lightly brushed with the remaining oil, fry the quesadilla until the tortilla is light brown and the cheese inside has melted. Makes 10-12 servings.

**I didn't brush the tortillas with thet oil and I used my electric grill to cook the quesadillas.