Ingredients for 6 servings:
1. 1 (10 ounce) package perdue grilled and carved southwestern-seasoned chicken breast
2. 6 flour tortillas (8 to 10 inch)
3. 1 large tomatoes, chopped
4. 1 medium onion, chopped
5. 1 1/2 cups shredded cheddar cheese or 1 1/2 cups Mexican blend cheese
6. sour cream, for dipping
7. salsa, for dipping

Directions:
1. Heat the chicken in the microwave and cover to keep warm.
2. Heat a lightly oiled medium to large skillet over medium heat.
3. Lay tortilla in pan and on one half, sprinkle 1/4 cup of cheese, some tomatoes and onions and finally about 1/3 cup of warm chicken.
4. Fold other half of tortilla over and gently press to close.
5. After about a minute, flip over.
6. Remove from pan after another 2 minutes or so or until cheese is melted and tortilla is just*slightly* crisp.
7. Continue with rest of tortillas.
8. Slice each quesadilla into 4 wedges and serve with sour cream and your choice of salsa, for dipping.

Enjoy your meal!