Stacked Chicken Quesadillas

This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter. I make mine a little different than the recipe states -- I cooked my chicken using Cooked Chicken for Recipes - Barefoot Contessa Style, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings -- more like 6 or so.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 4  boneless skinless chicken breasts
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 1⁄3 cups  shredded cheddar cheese
• 1 1⁄3 cups  shredded white American cheese
• 10  flour tortillas
• 1⁄2 cup  chopped  jalapeno
• 1⁄2 cup  sliced green onion
• 1⁄2 cup  sliced black olives
• 2  tablespoons  melted butter

Directions

1. Preheat oven to 325º.
2. Arrange chicken in baking dish and top with tomatoes and chilies.
3. Bake for 1 hour.
4. Chop chicken and return to tomato mixture and set aside.
5. Increase oven temperature to 350º.
6. Mix cheeses in bowl.
7. Spray 2 pie plates with nonstick cooking spray.
8. Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture.
9. Repeat layers to make 4 layers in each plate.
10. Top with a tortilla and brush top with butter.
11. Bake for 20 to 25 minutes or until heated through.
12. Cut into wedges and serve with sour cream, salsa, or guacamole.