View source for Chicken Quesadillas

From the kitchen of Dawn Corbin<br>
'''Ingredients'''<br>
3/4lb. chicken, cut into small pieces<br>
2 or 3 green onions, chopped<br>
8 oz. shredded Mexican blend cheese<br>
1 can tomatoes and green chilies, drained but reserve liquid<br>
<br>
1/4 cup diced sweet peppers of varying colors<br>
large flour tortillas<br>
<br>
'''Directions'''<br>
Heat white part of onions and sweet peppers in a fry pan until they start to soften.  Toss in chicken with a splash of the tomato juice.<br>
<br>
Blend cheese and tomatoes & chilies in a 1 1/2 qt. dish, cover and microwave. Microwave on 50% power for 5-6 minutes stirring occasionally, until melted. Combine chicken and green onions add to the cheese mixture. Coat large nonstick skillet with cooking spray: heat over medium heat.  Place one tortilla on a plate spread chicken mixture over half of the tortilla, cook one minute then flip.  Repeat with remaining tortillas keeping quesadillas warm in oven while making the rest.  Garnish Quesadillas with uncooked green part of scallions.