Hans Gilgen's
ORGANIC SEASONINGS

Chicken Quesadillas
1 - 7-8 oz Boneless Skinless Chicken Breast
1/3 Cup Diced Fresh Tomatoes
1/3 Cup Diced Onion
4 oz  Bacon  (1/4" strips)
1 Tablespoon Chopped Garlic
2 teaspoons Fresh Chopped Cilantro
4 - 8"-9" Flour Tortillas
2 teaspoons TEX-MEX TACO SEASONING
1/2 teaspoon GOURMET ALL-PURPOSE SEASONING SALT, SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT
2 Cups Shredded Co-Jack Cheese or a Mexican Blend
2 Tablespoons Peanut Oil


1) Cut the Chicken Breast in half lengthwise. Then slice cross wise in approximately 1/4" strips so you end up with about 18-20 pieces of chicken. Season Chicken Breast with 2 Teaspoons TEX-MEX TACO SEASONING and set aside.
2) Dice the Tomato and Onion. Place in separate containers and set aside.
3) Chop the Garlic and Cilantro. Place in separate containers and set aside.
4) Slice the Bacon crosswise in to 1/4" strips. Saute' on medium-high heat until crisp. Remove from the pan with a slotted spoon, place on paper towel, and set aside. Drain the bacon grease in to a container.
5) Add 2 Tablespoons Peanut Oil to the pan and medium-high heat saute' the chicken until done (1-2 minutes each side and 165 degrees internal temperature). Set aside in refrigerator. NOTE: Try to keep the chicken strips separated to get good browning.
6) Add 2 Tablespoons Bacon Grease to the pan and saute' the Onions for 1 minute. Add the Diced Tomatoes and saute' 30 seconds. Add the Garlic, Cilantro, and GOURMET ALL-PURPOSE SEASONING SALT, SPICY ALL-PURPOSE SEASONING SALT, or GOURMET LITE ALL-PURPOSE SEASONING SALT, saute' 30 seconds, and set aside in refrigerator.
7) Turn heat to medium-low. Add 2 Tablespoons Bacon Grease to the pan. Place 1 Flour Tortilla in the pan. Top with 1/2 Cup of Cheese, then with 1/2 of the Chicken Breast, then with 1/2 of the Onion-Tomato-Garlic-Cilantro mixture, then with 1/2 of the Bacon, another 1/2 Cup Cheese and 1 Flour Tortilla. Lightly press down on the top with a spatula. When the bottom Flour Tortilla is beautifully golden brown flip to brown on the other side. Transfer to a cutting board, cut in to 8 slices and ENJOY!

Serve with Guacamole, Salsa, Lettuce, Shredded Cheese, Cilantro, Sour Cream or TEX-MEX Corn on the Cob.

Tidbits: If you run out of Bacon Grease you can substitute Peanut Oil. Reserve Bacon Grease from other meals to use in this recipe.