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1
Put all of the vegetable shortening into a large pan on medium to high heat.
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2
When shortening melts put all of the chopped chicken pieces into the pan and stir while mixing the 1/2 cup of onions and 1/4 cup of parsley in with the chicken.
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3
Cook this combination of yummy ingredients until you are satisfied the chicken is cooked well (usually about 5- 10 minutes)--remember no pink.
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4
When done put everything thats in the pan through a strainer to remove oil, if this is not done you will have a soggy quesadilla (yuk).
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5
Now lay out you tortilla and spread your chicken out evenly over the tortilla.
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6
Now add about half a bag of your Sargento cheese (about one cup) and spread evenly but leave more in the center for it will melt later and spread better.
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7
After you finish adding the cheese you are ready to sprinkle your chopped bacon evenly on top of your cheese.
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8
Now add the other tortilla to the top to cover it and add an ever so light coating of oil to the tortilla (both sides).
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9
All you have to do now is lay the tortilla flat on a griddle or large flat pan and cook until the outside becomes light brown on both sides.
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10
You will have to flip it after about 4 minutes at medium heat and an additional 3 on the other side.
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11
You are now ready to remove, cut into triangle pizza shaped slices and enjoy one of the best quesadillas ever!
