Italian Quesadillas

Corn Tortillas
3 cans chicken breast, drained (5 oz)
4 slices of yellow squash, diced
2 tablespoons minced garlic
1 cup spaghetti sauce
2 cups shredded mozzarella
Oregano
Basil
Salt&Pepper

In a medium-sized mixing bowl, add the canned chicken, spaghetti sauce, squash, minced garlic, salt&pepper and spices. Mix together well. Add in 1/2 a cup of mozzarella cheese and mix again. Layer desired amount onto a buttered corn tortilla. Sprinkle cheese on top. Place in a hot pan and cook on medium heat until cheese begins to melt. Layer with another buttered corn tortilla, flip and cook to your desire.

Normally, B has to add mayo to everything....this time, he just used it as a dipping sauce. The quesadillas were thick and delicious. They only took me about 3 minutes each, so dinner was ready in 20 minutes flat and that was almost pure cooking time. I would make these again on the fly!