Ingredients
4 Flour tortillas (approximately 8-inches wide)
1 cup cooked, shredded or chopped, chicken meat
1/4 lb cheddar or Monterey jack cheese, sliced or grated
1 apple, sliced
1/4 cup salsa

1 Heat a large skillet on medium high heat. Place one tortilla in the
skillet. Flip it a couple of times with a spatula, then let it sit in
the pan heating up until air pockets form and parts of the tortilla
begin to puff up. Flip it again.
2 Place cheese slices on half of the tortilla, at least 1/2-inch from
the edge of the tortilla. Add chicken pieces on top of the cheese.
Fold the tortilla over like an omelette, and press down on the folded
tortilla with the spatula. Lower the heat to medium. At this point, if
you have enough room in your skillet, you can add a second tortilla to
the pan to begin to heat it up.
3 When the cheese inside the quesadilla has melted, remove the
quesadilla to a cutting board. Open it wide and layer on apple slices
and salsa. Fold the tortilla back again, and cut it into 3 triangles,
as if you were cutting a pie. (You don't have to cut the quesadilla
into triangles, it just makes it easier for kids to eat.)
4 Repeat with the remaining tortillas.
Makes 12 quesadilla triangles.

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