Ingredients:
2 large chicken breasts, diced
4-6 soft taco-sized flour tortillas
1 packet taco seasoning
3 tbsp. water
2 tbsp. olive oil
1 sm. can sliced olives
1 sm. onion, diced
3 c. shredded cheese
butter for coating pan
Instructions:
1. In medium skillet, mix together half of the taco seasoning packet with water and 1 tbsp. oil. Add chicken and cook on medium-low heat until chicken is done and most of the water is evaporated. Turn off heat and add black olives.
2. Meanwhile, in a small skillet, cook onions in 1 tbsp. oil until translucent. Add to chicken mixture and stir together.
3. Over medium-low heat, add a dab of butter to coat the bottom of a clean skillet. Place 1 tortilla in pan and cover with about 1/2 c. cheese. Add a large spoonful or two of chicken mixture to one half of the tortilla. When the cheese is completely melted and the bottom of the tortilla is golden and getting crispy, fold tortilla in half to cover chicken mixture. Press down to seal and remove to a plate. Repeat for a total of 4-6 quesadillas.
4. Cut into halves or thirds, top with sour cream, and enjoy!