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Tex Mexican
Poultry Quesadillas

Granny's Chicken Zucchini Veggie Quesadillas

4 lrg flour tortillas (10")
4 tbl softened butter or margarine
1 cup cut-up cooked chicken
1 pkt Mexican seasoning (1 1/4 oz.)
1/2 cup chopped zucchini
1/2 cup chopped red pepper
1/2 cup sliced mushrooms
1 cup Monterey Jack cheese shredded
1/2 cup cheddar cheese shredded
1 bn green onions sliced
1 can sliced ripe olives (4 oz.) optional

 Method :
In bowl, mix chicken, zucchini, red pepper and mushrooms; toss with the packet of seasoning. In another bowl mix the cheeses and set aside. Steam chicken-veggie mixture over boiling water for 2-3 minutes (do not overcook; you are looking to just soften vegetables). Remove back to bowl.
To assemble: spread 1 tablespoon or so butter over one side of each tortilla. Place tortillas, one at a time, buttered side down on large skillet or grill over medium heat. Sprinkle 1/2 of the tortilla with 1/4 of the chicken-vegetable mixture, 1/4 of the cheese, 1/4 of the green onions, and 1/4 of the black olives (if using). Fold over and cook 1-2 minutes each side or until lightly browned and crisp. Remove to platter and place in low (200 degrees) oven. Repeat with other 3 tortillas. When all are done, cut each into 4-5 wedges and serve warm.