Chicken Quesadillas
A couple of weeks ago I mentioned that I made chicken quesadillas and they were seriously amazingly delicious and super easy.
I made them for dinner and made rice and black beans with it.
This would be great as is for lunch.... or as a quick snack.
So here is the recipe and how you whip them together...
What You Need
2 Boneless, Skinless Chicken Breasts
2 Tablespoons Taco Seasoning
Butter for frying
Vegetable Oil for sautéing
1/2 medium onion sliced super thin
1/2 red pepper, sliced thin
1/2 green pepper, sliced thin
4-6 whole Small Flour Tortillas (fajita Size)
Grated Cheddar-Jack Cheese or whatever you fancy
Salsa, For Serving
Sour Cream, For Serving
Jalapeno Slices, For Serving
You of course can add or remove any of these items....but this is what I did.
Also, you can double the recipe if you need to feed more...
What You Do
Heat vegetable oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and sauté over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, shred or dice. Set aside.
In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.
Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.
In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.
Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.
These were so so soooo yummy!!
I hope you make them and enjoy them soon!!
I hope you make them and enjoy them soon!!
Happy Wednesday Folks!
~Tiffany~
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