Bek's Creamy Chicken Quesadillas

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slowly sauté the onion, green onion, and green pepper until just soft. Add garlic, cilantro, and lime juice and sauté 1 minute more. Remove from pan into a large mixing bowl.

Add the chicken, salt, and pepper to the skillet and increase heat to medium high. Sauté until nicely browned and juices run clear. Add vegetables back in, toss to mix, then pour all of it back into the large mixing bowl. Be sure to scrape any yummy bits out as well.

Add the cottage cheese and grated cheese to the chicken and vegetable mixture. Gently fold in until combined.

Stove top directions: On a clean, cast iron griddle or skillet, heat additional oil over medium heat. Place each tortilla on griddle as space allows. Spoon filling onto one half of the tortilla, leaving an inch from the edges to prevent it seeping out. Fold in half, the press down with a spatula. Wait until cheese begins to melt (you can lift the top to check it), then carefully flip it and brown the other side. If your tortillas are getting too dark before the cheese melts, turn down the heat. Transfer to a warm platter and continue until they are all done.

Oven directions: Preheat oven to 500°F Brush one side of the tortillas with olive oil and place on a shallow baking pan, oil side down. Fill as directed above and fold in half, pressing closed. Bake until crisp and golden, about 5-7 minutes.

When ready to serve, use a pizza cutter to cut each quesadilla into four slices. Serve immediately with the garnishes of your choice.