You, too, can serve delicious homemade chicken quesadillas! Here's how I did it:
4 large boneless skinless chicken breasts
Italian salad dressing
Tortillas - flour or Udi's gluten-free
Shredded Mexican cheese blend
Lettuce, tomatoes, onion, avocado, salsa
Slice chicken breasts thinly and place in a shallow dish that has a lid. Cover with Italian dressing, put the lid on the dish and shake to ensure that all the pieces are exposed to the liquid. Marinate overnight.
Remove the chicken slices and cook in a skillet until brown. I washed the skillet and used it to cook the quesadillas. Butter a tortilla and place it butter-side down in the skillet. Place cheese all the way to the edge of the tortilla. Place cooked chicken slices on top of cheese and heat over medium-low heat. Put more cheese on the chicken, and then place another buttered tortilla on top, butter-side up. When the cheese on the bottom is melted, carefully flip over and brown the other side.
Serve with chopped lettuce, tomato, onion, and avocado. Top with your favorite salsa.