Chicken Quesadillas
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 your 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.
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 to eight minutes. Toss it all often as it cooks.
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.
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.
Here are some more Mexican recipes for you.
Chicken Quesadillas
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 2 cups cooked chicken pieces store bought or done yourself
- 1/2 medium onion cut into strips
- 1 poblano pepper seeded and cut into strips
- 2 tablespoons canned chipotle peppers
- 2 cloves garlic, chopped
- 4 tortillas flour or corn
- 6 slices provolone cheese or the cheese of your choice
- 2 large dollops sour creme
- 2 large scoops cooked rice optional
Instructions
- 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.
- 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.
- 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.
- 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.
