Green Chili Chutney Chicken Quesdadillas

I first tried these quesadillas at my friend Amy's house. Amy is the kind of friend every gal needs, the one that just calls out of the blue and says "What are you doing? Come over for dinner!" 

The first step in prepping for these quesadillas is the Green Chili Chutney. Here's what you will need:

19-21 oz of canned green chilies
1/4 cup apple cider vinegar
1 Tbsp balsamic vinegar
1 1/4 cup sugar
1/2 tsp black pepper
1 tsp Jane's Mixed-Up Salt or Krazy Salt 
(if you can't find this, use garlic salt instead)

Combine the above ingredients in a sauce pan and simmer on low heat for 45 minutes. Blend with a hand blender until semi-smooth (This is optional- I don't usually do this).

4-6 Chicken Breasts
Juice of 2 limes

I decided to meal prep for a couple of meals today, so I roasted my chicken breasts by putting them on a cookie sheet, drizzling them with olive oil and sprinkling course black pepper and garlic salt on top. I then mostly covered the pan with foil. I then roasted the chicken low and slow at 300-350 degrees until the juices of the chicken run clear. After the chicken was cooked I cubed it, put half in the fridge for another recipe, and then sprinkled the other half with the juice of two limes for this recipe. If you don't do this, cook your chicken with vegetable oil over a medium high heat along with the lime juice in a skillet. 

1-3 sweet or white onions
oil or butter for sautéing
a sprinkle of brown sugar (optional)

In a skillet, warm your butter or oil while you chop the onions. Add onions, cooking until translucent. Then sprinkle brown sugar and continue to cook until onions are golden brown. 

Combine the chutney, onions, and chicken and simmer together for 5 minutes. 
On a large skillet, warm flour tortillas, add cheese and chutney mixture and cook until the cheese is melted. Serve with sour cream and your favorite salsa.