BBQ CHICKEN QUESADILLAServings: 1- 2 quesadillasINGREDIENTS1/2 pound chicken breast, cut into stripsSalt, to tastePepper, to taste½ cup BBQ sauce2 flour tortillas¼ cup red onion, julienned1/2 cup monterey jack cheese (double for 2 quesadillas)1/2 cup cheddar cheese (double for 2 quesadillas)GARNISHParsleyBBQ saucePREPARATION1. In a large skillet, add chicken breast and season both sides with salt and pepper. Cook 15-18 minutes, flipping halfway and adding the onions when you flip the chicken. (Cooking times may vary depending on thickness of the chicken breast).2. Remove the chicken from the pan and shred with a fork.3. Return the shredded chicken to the pan with the onions. Add the BBQ sauce and stir. Remove from the pan and set aside.4. Place a tortilla in a pan and add a layer monterey jack and cheddar cheese on half of the tortilla.5. Place cooked chicken and onions, and top with the rest of each cheese. Fold in half and cook 6 minutes, flipping halfway.6. Serve with extra BBQ sauce & enjoy!SPINACH & MUSHROOM QUESADILLAServings: 2 quesadillasINGREDIENTS1 tablespoon olive oil½ cup mushrooms, sliced2 cloves garlic3 cups fresh spinachSalt, to tastePepper, to taste3 eggs2 large flour tortillas1 cup mozzarella, shredded (double for 2 quesadillas)½ cup parmesan, shredded (double for 2 quesadillas)GARNISHParsleySalsaPREPARATION1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.2. Add the spinach and cook until spinach has wilted.3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.5. Add the scramble, top with more cheese and fold the tortilla in half.6. Cook for 6 minutes over medium heat, flipping half way.7. Serve with salsa & enjoy!CHEESESTEAK QUESADILLAServings: 2 quesadillasINGREDIENTS1 tablespoon olive oil½ pound skirt steak, sliced into thin stripsSalt, to tastePepper, to taste¼ cup onion, julienned¼ cup green bell pepper, julienned2 large flour tortillas4 slices provolone cheese (double for 2 quesadillas)GARNISHParsleyCheese saucePREPARATION1. Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan. 2. Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.3. Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.4. Cook for 6 minutes over medium heat, flipping half way.5. Serve with cheese sauce & enjoy!CHICKEN FAJITA QUESADILLAServings: 2 quesadillasINGREDIENTS½ pound chicken breast, cut into thin strips½ teaspoon salt½ teaspoon pepper½ tablespoon chili powder½ teaspoon cumin¼ teaspoon cayenne¼ teaspoon garlic powder½ cup green/red/yellow bell pepper, julienned½ cup white onion, julienned2 large flour tortillas1 cup cheddar cheese, shredded (double for 2 quesadillas)1 cup monterey jack cheese, shredded (double for 2 quesadillas)GARNISHCilantroGuacamoleSour CreamPREPARATION1. In a large skillet, coat chicken with salt, pepper, chili powder, cumin, cayenne, and garlic powder. Cook 5-7 minutes. 2. Add the peppers and onions and cook for 5-7 minutes, or until they are soft. Remove chicken, onions and peppers from the pan and set aside.3. Place the tortilla in the skillet and add a layer of cheese on half of the tortilla.4. Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half. 5. Cook for 6 minutes over medium heat, flipping half way.6. Serve with pico de gallo, guacamole, and sour cream on the side & enjoy!MUSICSka FaceLicensed via Audio NetworkMade by BFMP www.buzzfeed.com/videoteam