Chicken Quesadillas

This is easy to make and even more tasty when served on the deck with a glass of your favourite cold beverage, while waiting for the steak and corn on the cob is served.

Serves 4 (as a main course) More as an Hors d’ Oeuvres

• 3 1/2 cups cooked, roasted chicken
• pinch of salt
• pinch of pepper
• 2 tbsp. vegetable oil
• 1 large garlic clove, sliced thin
• 6 oz. grated Monterey Jack Cheese
• 1/2 each yellow and red bell peppers, chopped coarsely
• 8 flour tortillas

Cook the garlic clove and bell peppers in a frypan until soft. Add the chicken and cheese and stir to mix.

Spread out the tortillas, and add the chicken mixture to 1/2 half side of each one.  Fold over to form a half moon, pressing firmly on the edges to seal.

Heat an oiled skillet and, 2 at a time, turning only once, cook until the cheese melts and grill marks appear. (about 4 minutes each batch).

Transfer each one to a cutting board and cut in half. Serve with salsa and sour cream.

What a treat!