Chicken and Veggie Quesadillas

Heat 2 tablespoons olive oil in a skillet over high heat. Coat the chicken with taco seasoning in a small bowl. Add the chicken to the skillet and sauté both sides until done. Remove from the skillet and set aside.

Add the remaining 1 tablespoon olive oil to a skillet over high heat. Add in the onions and peppers and cook until they are soft. Remove and set aside.

Combine the chicken and pepper mixture in one skillet.

Tear off three 16-inch sheets of Reynolds Wrap^® Non-Stick Foil (dull side facing up). Place on counter surface. Brush softened butter on one side of each tortilla. Center one tortilla on the full sheet.

Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and peppers mixture.

Top with a little more grated cheese and then top with a second tortilla. Repeat with the remaining tortillas and fillings.

Bring in the long side of each end of the foil, so the ends meet over half of the tortilla. Double fold the two short sides and seal the pocket.

Bake at 350 degrees F for 20 minutes or until cheese is melted. Remove from oven.

Cut each quesadilla into wedges as small as you’d like.

Serve with jalapeños, pico de gallo, sour cream and guacamole.