Traditional Chicken Quesidilla recipe?

We have a quesidilla maker, and I want traditonal quesidillas. What goes in them, Chicken, Cheese, Onion, Jalepeno....? Anything Else? I dont lke tomoatoesTraditional Chicken Quesidilla recipe?
APPLEBEE'S CHICKEN QUESADILLA GRANDE


Source: Applebee's





1/2 ounce shortening


2 (12-inch) flour tortillas


2 tablespoons chipotle sauce (optional)


4 ounces grilled chicken (spicy seasoning optional)


6 ounces Quesa Filling


1 cup shredded lettuce


Sour cream


Green onion


Salsa


Quesa Filling


Jack and Cheddar cheeses


Jalape帽o pepper, diced


Tomato, diced


Onion, diced


Cilantro, minced


Bacon, fried and crumbled





Brush one side of each tortilla with shortening. Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.





Microwave chicken approximately 45 seconds, then distribute on top of sauce on tortilla.





Evenly distribute Quesa Filling on top of chicken. Cover with other tortilla, shortening side up.





Brown on griddle or in non stick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.





Use shredded lettuce, sour cream, green onion and salsa as accompaniments.Traditional Chicken Quesidilla recipe?
GRILLED QUESADILLAS





for 1 quesadilla:


2 tortillas


1/4 c. sliced olives


1/4 c. chopped chicken, pork etc.


1/2 c. shredded cheese


small amount chopped dry onion and green peppers,(hot peppers can be used if desired)


spicy tomato sauce


multiply above ingtedients to make more than one.





Chop and mix filling ingredients together.


Preheat electric grill.





Butter one side of each tortilla.





When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.





Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.
SPINACH, BEEF ,ETC.
Bobby Flay on FoodNetwork.com will have the answer to your question. Good luck.
3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)


3/4 teaspoon salt


1/2 teaspoon black pepper





1 large onion, halved lengthwise and thinly sliced crosswise


2 tablespoons vegetable oil


2 large garlic cloves, thinly sliced


5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups) 8 (7-inch) flour tortillas





Accompaniments: sour cream; salsa; fresh cilantro sprigs


Garnish: lime wedges





Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.





Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.





Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.





Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.