This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter.
I made mine a little different than the recipe states ~ I cooked my chicken using the method in this post, Cooked Chicken for Recipes, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I didn’t use the pie plates ~ I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings ~ more like 6 or so.
Stacked Chicken Quesadillas
4 boneless, skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
1 1/3 cups shredded cheddar cheese
1 1/3 cups shredded white American cheese
10 flour tortillas
1/2 cup chopped jalapenos
1/2 cup sliced green onions
1/2 cup sliced black olives
2 tbsps melted butter
Preheat oven to 325º.
Arrange chicken in baking dish and top with tomatoes and chilies. Bake for 1 hour. Chop chicken and return to tomato mixture. Set aside.
Increase oven temperature to 350º. Mix cheeses in bowl. Spary 2 pie plates with nonstick cooking spray.
Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tbsp. jalapenos, 1 tbsp. green onions, 1 tbsp. olives, and 1/3 cup cheese mixture. Repeat layers to make 4 layers in each plate. Top with a tortilla and brush top with butter.
Bake for 20 to 25 minutes or until heated through. Cut into wedges and serve with sour cream, salsa, or guacamole.
Makes 4 servings.