Grease 7" ovenproof non-stick skillet. Sprinkle potatoes with 1/4 tsp seasoning. Layer half of potatoes in skillet, overlapping slightly to cover bottom.

 

In separate skillet over medium-high heat, sauté onion and garlic in 1 tsp melted butter. Add chicken and bell pepper. Cook 2 minutes or until onion is tender.

 

Layer chicken mixture on top of potatoes. Sprinkle cheese evenly over top. Layer remaining potatoes, overlapping slightly. Press potatoes down lightly. Brush with remaining melted butter and sprinkle with remaining seasoning.

 

Bake at 425 degrees for 15 to 20 minutes or until top begins to brown. (CONVECTION OVEN: Bake at 400 degrees F with high fan or 13 to 15 minutes.) Melt on top an additional 1/4 to 1/2 cup shredded Colby-Jack cheese, if desired.

 

Serve with prepared salsa, if desired

 

VARIATIONS:

 

Breakfast Quesadilla- Follow recipe above, except: Substitute salt and pepper to taste, for Southwestern seasoning. Substitute 1/2 cup Easy Eggs, cooked and 4 oz bulk breakfast sausage, cooked and drained, for onion, garlic, chicken and bell pepper. Layer half of potatoes; add eggs, sausage and cheese. Layer remaining potatoes as directed. Brush with 2 tsp melted butter. Bake as directed. Melt on top additional cheese, if desired.

 

Greek Potato Quesadilla- Follow recipe above, except: Substitute salt and pepper to taste, for Southwestern seasoning. Substitute 1/2 cup (packed) chopped fresh spinach, 2 Tbsp sliced Kalamate or rip olive and 1/3 cup seeded, chopped tomato for onion, garlic chicken and bell pepper. Layer half of potatoes; add spinach, olives and tomato. Substitute 1/4 cup feta cheese for Colby-Jack cheese; sprinkle with 1/2 tsp dried oregano. Layer remaining potatoes as directed. Brush with 2 tsp melted butter. Bake as directed. Melt on top an additional 2 to 4 Tbsp feta cheese, if desired.

 

Yields: 1 Quesadilla.