From the kitchen of Molly McFadden, Charleston, South Carolina

Ingredients

• Oil or cooking spray
• 2 large round tortillas (I use Azteca)
• 1 6-oz. pkg. cheddar and jack cheese, shredded
• 1 small onion, chopped

• 1 Roma tomato, chopped
• 1 small can precooked chicken
• Jalape�o peppers (optional

Instructions

1. Heat oil or cooking spray in large skillet.

2. Place one tortilla into skillet. Keep temperature at medium or the tortilla will burn before the cheese melts. Place layer of cheese, onion, tomato, chicken and, if you want, jalape�o peppers on tortilla in skillet.

3. Place another layer of cheese and then put the second tortilla on top. The second layer of cheese helps everything stick.

4. When bottom layer of cheese begins to melt, place your hand on top and flip the quesadilla into your hand and gently place it back into skillet on uncooked side. Repeat until all cheese is melted.

5. Cut into 6 triangles, and serve with sour cream and salsa. Enjoy!

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• Roma Tomatoes

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