Chicken Quesadillas

I whipped this up for the first time, including making up the recipe as I went, in 17 minutes. It’s better than you get in the restaurant: tasty, organic, and gluten free !

Filled with chicken, veges and cheese, it’s hearty enough for a family dinner, or use one tortilla, half the ingredients, and fold over the tortilla like an omelette for a single serving. Kids love quesadillas because they can eat with their hands, but you may want to leave the salsa out of the little one’s servings.  I serve with my ‘black beans and rice’ recipe leftovers for a satisfying meal.

The only challenge was ‘flipping’ so I put one fry pan over the other, grasped handles firmly and gently ‘flipped’ pans so that top pan was now on bottom.

1 tbls organic butter
2 Brown Rice Tortillas (I use Food For Life brand)
1 cup chopped cooked chicken
1 cup raw milk cheddar cheese
1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup Trader Joe’s all natural Salsa with fresh chile peppers (or similar)

Quickly sautee chicken in one pan with salsa until chicken is coated and salsa reduced.
Spread butter on one side of each tortilla. Put first tortilla in another heated pan butter side down. Sprinkle on cheese evenly, then tomatoes, onions, and chicken. Add other tortilla butter side up and flip to cook other side (about 90 seconds).
Slide to platter and cut like a pizza in 6 or 8 slices and serve with organic sour cream and salsa.  Serves 2-4 depending on which sides you serve.

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