Chicken Quesadillas

Chicken Quesadillas-8

Chicken Quesadillas are great for a quick and easy casual meal.

We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.

Chicken Quesadillas-poppopcooks.com

 

Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown.

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Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.

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As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it.

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Lay some slices of the cheese of your choice on top.

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Put another tortilla on top and lay a plate on top of it.

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Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.

Chicken Quesadillas-8

 

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Pan fried chicken pieces and veggies with cheese between two tortillas and toasted in a skillet.
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Rating: 5
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Rate this recipe!
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Instructions
  1. We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.
  2. Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown. Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.
  3. As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it. Lay some slices of the cheese of your choice on top. Put another tortilla on top and lay a plate on top of it.
  4. Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.
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Chapala Poblano Chicken

Chapala Poblano Chicken poppopcooks.com

Chapala Poblano Chicken is what we’re gonna name this. We lived in Mexico for a total of three years in a small town called Chapala which is right on the shore of big, beautiful Lake Chapala and about an hour south of Guadalajara. We were agents at Caldwell Banker Chapala Realty which is just one block from the square in downtown Chapala. We became big fans of Mexican cuisine and even street food.  When in the office at lunch time we would go over to one of the many nearby sources of good food. This was one of our favorites. Gammy and I would each have Poblano Chicken with a side of slaw or cucumber salad and a drink. The bill would come to a hair over forty pesos, which was just under four dollars US at the time. I would give, Nadia, the super nice young waitress fifty pesos and tell her to keep the change. She would giggle like she had hit the lottery. Back home my Italian side kicks in and I’ve embellished it a little. Would you believe it? This is quick, easy and real good.

First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.

Chapala Poblano Chicken1 poppopcooks.com

 

Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won’t need it any more.

Chapala Poblano Chicken2 poppopcooks.com

 

Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.

Chapala Poblano Chicken3 poppopcooks.com

 

Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It’s quick, easy and real good. 

Chapala Poblano Chicken poppopcooks.com

 

 

 

 

 

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Chapala Chicken with Poblano Peppers BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. First, cut up the veggies. Rinse and dry the poblano then cut it in half length wise and remove the seeds and the white stuff. Cut it into finger sized strips then cut 1/2 of a medium sized onion into strips. My first embellishment is the addition of three garlic cloves chopped.
  2. Put an oven safe skillet on at medium high with 1 tbsp. of olive oil. Light the broiler. Salt and pepper the chicken filets and add them to the pan. Or, you could take some of those chicken tenders from the freezer, thaw them in the microwave and use them instead of the filets. Cook them until they are firm and/or the liquid running out is clear. About 2-3 minutes a side depending on how thick they are. Remove them and put them aside in a dish that will catch the drippings. Put the pepper and the onion in the pan. Stir them up with a wooden spoon getting the chicken bits off the bottom and mixed in with the veggies. When the onion and pepper start to get dark brown edges push them to the side of the pan and add the garlic. A little more oil if you deem it necessary. When the garlic just begins to turn brown push all the veggies aside and return the chicken and the drippings to the pan. put the veggies on top of the chicken and remove the pan from the burner. Shut off the burner you won't need it any more.
  3. Put the cheese, or cheeses, (my second embellishment) of your choice on top and drizzle with with olive oil.
  4. Put the pan under the broiler until the cheese is as melted or runny or browned to the extent the YOU want it to be and serve it up! It's quick, easy and real good.
    Chapala Poblano Chicken poppopcooks.com
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