Created by HeatherFeather on January 12, 2012
Step 1: Heat a small skillet over medium-high heat and add a touch of oil. Once the oil is hot, saute the pepper strips and onion slivers until wilted, approximately 5-10 minutes. Add Sazon Goya seasoning packet and stir well.
Step 2: Add shredded chicken to the pan, stir well, and heat over low heat until warmed through. Keep warm over lowest heat.
Step 3: Heat a large flat griddle or skillet over medium heat. Grease a tiny bit. Place 4 of the tortillas into the pan (or do this in batches if your pan is too small to fit them).
Step 4: Top each tortilla with a generous spoonful of the chicken & vegetables mixture, spreading evenly.
Step 5: Sprinkle about 1/4 cup of cheese over each, then place the remaining 4 tortillas on top, pressing gently to flatten slightly.
Step 6: Using a wide spatula, carefully flip over each quesadilla and crisp the other side. You only want to cook these a couple of minutes max per side, just to very lightly start to brown them. Be careful not to let them burn.
Step 7: Remove to plates and cut into 4 pieces each, using a pizza cutter or kitchen shears.
Step 8: Garnish each with a small amount of additional cheese, a slice of avocado, and a bit of sour cream or sauce, as desired.