This quesadilla recipe is a great one to have on hand. It is a little time consuming, so make sure you plan for it in your week. You can prep your veggies the night before and while the chicken is cooking, clear your counter so that you can make a nice assembly line when you are putting the quesadillas together.

What you need:
- 4 boneless skinless chicken breasts
- 1/4 cup of water, vegetable oil, lemon juice, and taco seasoning
- 1 large onion
- 1 green pepper
- 12 ounces of mushrooms-sliced (optional)
- 10 flour tortillas
- 2 cups of cheese (monterey jack, cheddar, Mexican style)

Marinate 4 boneless skinless chicken breast overnight in a resealable bag using…
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup or 1 package or taco seasoning

Bake the chicken with marinade in an over safe dish for 45 minutes at 375 degrees.

While the chicken is cooking, prepare your vegetables. For this episode I used 3/4 of a large red onion, 1 green pepper, and 12 ounces of pre-sliced baby bella mushrooms. I sliced both the onion and green pepper into 1/2 in strips.

In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium to medium high heat. Add onions and cook for about 3 minutes. Add peppers and cook for an addition 1 minute. Finally, add mushrooms and another tablespoon of olive oil and cook for 1-2 minutes. Set vegetables aside.

Once chicken is finished baking, shred using two forks (or use a knife and cut). Assemble quesadillas using flour tortillas (NOT corn), chicken, vegetables, and cheese. Fold in half and place onto a baking sheet. Finish by browning the tortillas in the oven about 4 minutes per side. You may want to increase your heat in the oven to 400 if you want a more crispy tortilla.

Dipping sauce:
Equal parts of sour cream and salsa. Mix and enjoy!

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