Italian Flag Chicken Quesadilla

3-4 tablespoons olive oil

2 sweet white onions, sliced into thin strips

1 red pepper, sliced into thin strips

1 green pepper, sliced into thin strips

4-6 cups shredded rotisserie chicken (about 24 ounces);

(or you can cook 1-2 pounds of fresh breasts and/or thighs; then shred and reserve)

4-6 extra large (12-inch) flour tortillas

3-4 cups shredded Fontina cheese (about 8-12 ounces)

2-3 tablespoons Italian seasoning

½ cup finely chopped fresh Italian parsley leaves

Salt and pepper to taste

Using two large frying pans, heat the oil over medium-high heat. Saute the onions in one pan and the red & green peppers in the other pan until soft and caramelized. Add the shredded chicken to one of the pans to heat through. In the meantime, using a large griddle heat and spread evenly 1 tablespoon of olive oil lightly across the surface. Place a tortilla on the griddle. Spread some Fontina cheese over half of the tortilla. Sprinkle a good pinch of Italian seasoning over the Fontina cheese. Arrange some red peppers, green peppers and sweet white onions on top of the fontina. (the colors of the Italian flag) Add some shredded chicken and more Fontina cheese and a light sprinkle of chopped parsley. Then fold the halves together pressing gently to seal. Cook on each side until golden brown (about 2-3 minutes per side). Repeat with the remaining tortillas. You may keep them warm in an 200-degree oven while others are cooking.

Serve by cutting into quarters. Finish with light spring of parsley. May also serve with giardiniera or sour cream. May be a main course or served as appetizers

Serves four to six.