Bennigan'S Chicken Quesadilla - cooking recipe

Ingredients

8 flour tortillas
1 large ripe tomatoes
1/2 onion
spreadable butter
1 lb mozzarella cheddar blend cheese, shredded
1/2 package old el paso fajita seasoning mix
1/4 cup water
2 -3 boneless skinless chicken breasts, diced
pace cilantro salsa, to taste

Preparation

Fry chicken in a pan coated with cooking spray or olive oil.
After chicken is cooked, add water and seasoning to the pan.
Sauce will thicken slightly after a few minutes.
Set the chicken and sauce aside while preparing the other ingredients.
Butter one side of all the tortillas and set aside.
Dice the tomato and the onion, mix and also set aside.
Place a tortilla, buttered side down, on hot pan or griddle.
Layer ingredient in the following order on the tortilla: cheese, chicken and sauce, tomato/onion mixture, cheese, salsa.
Top with another tortilla, buttered side up.
Once the cheese starts to bubble from the sides of the quesadilla it typically is time to flip it.
Be careful to keep everything together while flipping.
I used a spatula underneath (in one hand) and some tongs to hold the quesadilla together (in the other hand) and flipped quickly.
Shell should be crunchy and a golden color.
If you find that the quesadilla is semi plump in the center, simply press down with spatula once you have flipped it.
Let stand for a few moments and then cut into quarters, serve with your choice of sour cream, guacamole or salsa for dipping.