Quick Chicken Quesadilla's

3 or 4 Boneless, Skinless Chicken Breasts
1 T Oil or Butter
1 Bunch Cilantro
1 Can Refried Beans (optional)
1 Jar Salsa
1 Package Burrito Size Flour Tortilla's
8 oz Package Shredded Monterey Jack Cheese
Salt & Pepper
Sour Cream (optional)
1 Small Onion (optional)

Heat a skillet on medium with oil or butter. Slice the chicken longways in strips then cut in smaller pieces. Stir fry the chicken until completely done with some browning. Salt and pepper the chicken while cooking to taste. Optional - add 1/2 cup chopped white or yellow onion while cooking chicken.

While the chicken is cooking heat up the refried beans on low in a small pot. Add a little water if too thick.

Cut the top half of cilantro off the bunch and then cut or tear into smaller pieces. Add to skillet with the chicken and stir up with a large spoon or spatula occasionally. May need to add 1 T water if too dry. Continue about 3 to 5 minutes, stirring occasionally. Now put pan aside. At this point I keep the heat on the burner and quickly heat each tortilla, heat one side 2 seconds then flip and heat the other side. Instead you may want to heat them in the microwave or oven - it's up to you.

Assemble the quesadilla -

One large spoonful of refried beans first (optional), then the chicken/cilantro mixture, cheese, then salsa. Add sour cream (optional). If you add all this to the bottom half of the tortilla, then you can fold in the left & right sides and roll it up a bit.

This recipe doesn't take long at all and my family LOVES it. You can add corn or rice as a side dish.