Instructions

1. Start off by placing the chicken breasts in a closed plastic bag and beat them with a rolling pin until they’re slightly flattened.
2. Next, whisk olive oil, garlic and black pepper in a medium bowl. Coat the chicken breasts with this mixture until they’re evenly coated. Let the chicken marinate in the refrigerator overnight but if you’re in a pinch, 2 hours works.
3. After they have been marinated, cook the chicken on a well oiled skillet for about 4 minutes per side over high heat on the stovetop.
4. After they have cooled a bit, cut them into thin strips.
5. Spread half of a tortilla with about 2 tablespoons Pub Cheese Sharp Cheddar & Jalapeño, or enough to your liking.
6. Place half of a chicken breast on the tortilla and top with sliced jalapeño and onions.
7. Fold the tortilla over and press. Place the quesadillas back on the oiled skillet over a medium-low heat, and fry for 2-3 minutes on each side, or until the tortillas are toasted and the cheese has melted.
8. Cut the tortillas into triangles and serve while warm with sour cream, salsa or guacamole.