Chicken Quesadillas

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 2 cups roasted chicken diced cooked
• 4 cups flour all-purpose
• 4 ounces to 2 chilies slit green drained chopped canned
• 1 cup spring onion sliced
• 1 cup olives ripe sliced
• 14 servings cup heavy whipping cream sour
• 1.5 teaspoons salt 
• 1 cup shortening 
• 1 cup part-skim mozzarella cheese shredded
• 1.3 cups water 

Equipment

• bowl
• frying pan
• toothpicks

Directions

1. In a large bowl, combine the flour, salt and baking powder.
2. Cut in shortening until crumbly.
3. Add enough warm water, stirring until mixture forms a ball.
4. Let stand for 10 minutes. Divide into 28 portions.
5. On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm.
6. In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla.
7. Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted.
8. Cut into wedges.
9. Serve with salsa and sour cream.