Poblano Pepper, Onion and Chicken Quesadillas

1 T of butter

1/4 sweet onion

1/2 poblano pepper

1/2 C shredded rotisserie chicken

Monterrey Jack Cheese

2 small corn or flour tortillas or 1 large flour tortilla

Salsa

In a small saute pan heat 1/2 T of butter over medium heat.

Add thinly chopped onion and poblano peppers to the saute pan, season with salt and pepper and allow to cook until onions are translucent, 6-8 minutes.  Remove onions and peppers from the pan and place in a small bowl  or  on you cutting board.

Build your quesadilla with tortilla, then cheese, chicken, vegetables and lastly more cheese.

In your small saute pan add the remaining butter allow to melt and place quesadilla in the pan.  Flip when the side down in golden brown and cheese has begin to melt.  Cook the other side until golden brown 4-6 minutes per side.  Allow to rest for just a few minutes prior to cutting and serve with a side of salsa.