These days everyone makes some version of chicken quesadillas or other. Mine were just so-so until last night's attempt to amp them up. They turned out great! They use very little meat, but were so filling and yummy. Here's my inexact recipe for last night's quesadillas.
1 large boneless chicken breast
1 Tbs. chili powder
2 Roma tomatoes, diced
1/4 red onion, minced
1/2 jalapeno, minced
1 tsp. salt
1/2 tsp. garlic powder
12 small tortillas
Rub the chicken breast with the chili powder. Let chicken marinate a few hours if you have time. Cook chicken by your preferred method...grilling is great for this. Dice chicken into small chunks.
Stir together the tomatoes, onion, jalapeno, salt, and garlic powder.
Heat a pan or griddle with a little canola oil. When it's hot, layer a tortilla with the desired amount of cheese, add a little chicken, and a little of the tomato mixture. Place a tortilla on top. Let cook until tortilla is brown, then flip and cook the other side until brown. Repeat until you use up all ingredients.
Let it cool for a minute, then cut into four triangles. A pizza cutter works great. Serve with sour cream and salsa. You can, of course use larger tortillas if you want...just fold them in half instead of using two separate tortillas.