Leftover Chicken & Vegetable Quesadillas - cooking recipe

Ingredients

3/4 cup carrot, grated
3/4 cup sweet onion, chopped
2 garlic cloves, crushed
1/4 cup cilantro, chopped (optional)
3/4 cup broccoli, finely chopped
2 jalapeno peppers, finely chopped (optional)
3/4 cup mixed sweet pepper, chopped
2 cups cooked chicken, shredded
3/4 cup salsa (or more)
3/4 cup sour cream or 3/4 cup whipped cottage cheese
2 tablespoons olive oil or 2 tablespoons canola oil
2 cups monterey jack cheese or 2 cups cheese, of your choice
4 tortillas, 10-inch

Preparation

Prepare all the vegetables and cheese ahead of time. Keeping the carrots, garlic, cilantro and onions together in one bowl,.
The broccoli, jalapenos and sweet peppers In another bowl and the chicken in a third bowl.
Place a skillet over medium heat, add 1 tbsp oil - add carrots, onions, garlic & cilantro, Stir fry for apprx 5 minutes.
Add the broccoli and peppers, continue cooking for another 2 minutes.
Add chicken and continue cooking until everything is hot through. The veggies will be cooked but still have some texture.
If you have two large skillets wipe them with the remaining tbsp of oil. If you only have one large skillet cook one quesadilla keep it warm & then cook the second one. Use medium low heat.
Place a tortilla in the skillet top with half the vegetable mixture, then half the cheese, cover with the second tortilla.
While cooking press down lightly on the top tortilla,.
When the cheese starts to melt (apprx) 4 minutes)and the underside is golden brown, gently flip the quesadilla, be careful this may be tricky.
Continue to brown the second side (apprx 4 minutes).
Remove from pan and cut into wedges - A pizza cutter does this nicely.
Serve immediately with Salsa & Sour cream.