Thursday, November 1, 2012

Chicken Quesadillas

You know the song that goes:

"See, I've been waiting all day
For you to call me baby
So let's get up, let's get on it
Don't you leave me brokenhearted tonight"

It's on the radio ALL

When I first heard that song, I totally thought it was a sequel (are there sequels to songs?) to "Call Me Maybe". I wanted to say, you only said to call you maybe, why are you waiting up for him to call you?

Now if you know music better than me, you know that these songs are performed by two different ladies, but still, did anyone else feel this way?


I do enjoy a quesadilla-- warm cheesy goodness. You can make one with whatever filling you prefer; today we're doing chicken, ok? I like to eat the cut quesadillas as doctored up chips layered with lettuce, salsa and avocado. They are quick and easy and perfect for any lunch or dinner.

So I'll be waiting for you to call me maybe?

Chicken Quesadillas
For the quesadillas:
1 small chicken breast*
1/2 tbsp extra virgin olive oil*
1 tbsp taco seasoning (homemade + 1 tbsp cornstarch, or storebought)
1/4 cup water
4 8 inch flour tortillas (I used whole wheat)
2/3 cup shredded cheese (I used four cheddar blend)
1/4 cup diced green chilis from the can

For serving:
chopped lettuce
chopped tomato
chopped avocado
chopped red onion
chopped peppers (jalepeno and bell)
sour cream or Greek yogurt

Preheat oven to 350 F. Line a baking sheet with aluminum foil.

Heat the oil in a small skillet over medium high heat. Add the chicken, lower the heat to medium, and cook for about 2-3 minutes until browned on the bottom side. Flip the chicken over and continue to cook for 2-3 minutes until browned. Cover the skillet and cook until the chicken is no longer pink, about 4-5 additional minutes. Remove the chicken to a cutting board and coarsely chop. Return the chicken to the pan and add the water and taco seasoning (including cornstarch if it is homemade). Bring to simmer and allow the flavors to meld together for 2-3 minutes.*

To assemble the quesadillas, lay two of the tortillas on the prepared baking sheet. Sprinkle about 1/3 cup shredded cheese over each of them. Add the about 1/8 cup green chilis over the cheese, spreading out with a spoon. Then top each with half of the chicken mixture. Cover with the other tortillas.

Bake for 5-8 minutes until the cheese is melted. Turn on your broiler and broil until the tops are golden brown, about 2-3 minutes.

Serve the quesadillas topped with a salad of lettuce, tomatoes, avocado, peppers, sour cream and salsa, as desired.

Serves 2.

*If you want, you can substitute leftover chopped chicken instead.

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