Skip to main content

Cheesy Chicken Quesadillas



Sometimes, all I want for dinner is a snack. Either because the day was physically, mentally or emotionally draining, all I feel like I can manage is about 15 minutes of work and 15 minutes of waiting as I drink a glass of wine. This recipe is easy to make, delicious, you already have the ingredients, and you probably have it in you at the end of a long day to whip it up.

Sending you and yours happy and healthy thoughts!

Ingredients:
1/2 cup medium to hot salsa
4 8 inch flour tortillas
1 bunch scallions
4 ounces fresh mozzarella
2 1/2 teaspoons taco seasoning
1/2 pound boneless, skinless chicken breasts
salt and pepper to taste
Oil for frying

Method:
Pat the chicken dry. Season with salt, pepper and taco seasoning. Heat one tablespoon of oil in a medium skillet of medium-high heat. Cook the chicken two to three minutes a side, until nicely browned and cooked through. Transfer to a cutting board to let cool. Once cool, slice the chicken into strips or shred with a fork.

Meanwhile, grate the mozzarella and slice the scallions. Brush one side of each tortilla with oil. Divide the chicken, mozzarella and most of the scallions (saving some for garnish) among the 4 tortillas. Fold the tortilla over to close. Place on a baking sheet.

Broil the quesadillas in the top rack of your oven until golden brown and the cheese is melted. Slice the quesadillas, sprinkle over more scallions, and serve along with salsa. Enjoy!

Comments

Popular posts from this blog

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients:  3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl.  Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...