Take 1 can of canned chicken, drained and mix with Picante Sauce. I use about 3/4 as much Picante Sauce as I do chicken.
Finely shred Colby/Jack cheese. You want 1/2 to 1 cup for each quesadilla you make.
2 flour tortillas per quesadilla
Heat skillet on about medium. Put a small amount of olive oil in the skillet. Layer tortilla, cheese, chicken/picante mix, cheese, tortilla. When tortillas starts to brown. Flip. I use a spatula. Toast/brown the other side. Cheese should melt. Adjust heat to prevent over-browning of tortillas before cheese melts. Drain on paper towels if needed.
