Foil Pocket Chicken and Veggie Quesadillas

1: Heat 2 tablespoons of olive oil in a skillet over high heat.

2: Coat the chicken with taco seasoning in a small bowl.

3: Add the chicken to the skillet and sauté both sides until done.

4: Remove from the skillet and set aside.

5: Add the remaining 1 tablespoon of olive oil to a skillet over high heat.

6: Add in the onions and peppers and cook until they are soft.

7: Remove and set aside.

8: Combine the chicken and pepper mixture in one skillet.

9: Tear off three 16” sheets of Reynolds wrap nonstick foil (dull side facing up) and place on counter surface.

10: Brush softened butter on one side of each tortilla.

11: Center one tortilla on the full sheet and build the quesadillas by laying grated cheese on the bottom tortilla.

12: Arrange the chicken and peppers mixture on top of the cheese and add a little more grated cheese before topping with a second tortilla.

13: Repeat with the remaining tortillas and fillings.

14: Bring the long side of each end of the foil so the ends meet over half of the tortilla.

15: Double fold the two short ends to seal the pocket.

16: Bake at 350° for 20 minutes or until cheese is melted.

17: Remove from oven and cut each quesadilla into wedges as small as desired.

18: Serve with jalapeños, Pico de Gallo, Sour Cream, and/or guacamole.