1 package boneless, skinless chicken breasts (3-4)
1 can Rotel tomatoes
2 c Mexican blend cheese
10 flour tortillas
butter for frying quesadillas
Browning sauce for chicken:
1 c Italian dressing
1/4 c soy sauce
1/2 tsp garlic powder
dash of lemon juice
Slice chicken into thin strips and brown in browning sauce. Drain and pour in Rotel tomatoes. In a separate skillet, melt enough butter to keep the tortillas from sticking. One at a time, place a tortilla in skillet, top with approx. 1/4 c of cheese and some of the chicken mixture. When cheese starts to melt, fold over tortilla and brown on both sides. Remove from skillet and repeat until all quesadillas are prepared. Cut each in half before serving.
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