Easy Chicken Quesadillas

Saute onion garlic and jalepeno in olive oil for a few minutes, add taco seasoning and stir to toast for 2-5 minutes until onions are semi translucent

Add drained diced tomato, stir. Add shredded chicken, stir until heated through. Add tomato juices as needed for moisture

Turn off heat on chicken mixture, cool completely. Stir in cheese. Salt to taste. Set aside.

Blend all salsa ingredients and chill until ready to serve

On a medium high heat add enough canola oil to just coat a skillet or griddle

Place tortilla on skillet, top with chicken mixture leaving a 1/2 inch of room around edges for melting room, top with tortilla

Allow first side to crisp up and get golden, flip, repeat with remaining chicken mixture and tortillas

Allow each to cool a few minutes and slice in quarters with a pizza cutter. Enjoy with cilantro cream salsa, fresh lime wedges, and fresh chopped cilantro as a garnish

Side note. When using acids like lime juice always salt at the end to your preference to avoid over saltiness. Also all spicy heat (peppers and chiles) and seasoning elements can be adjusted to your preference in taste