Kemal and I had lots of fun makin’ them, and we always enjoy eating them!
They don’t take much time at all and they’re super easy. So whatcha waitin’ for? Let’s get started!
Chicken Quesadillas
Ingredients:
- chicken thighs
- flour tortillas (We used 8-inch whole wheat red chili flour tortillas, but you can use any kind/size you like.)
- Cubanelle peppers
- red bell peppers
- chili powder
- onion
- olive oil
- taco seasoning
- shredded cheese (We used Swiss because we didn’t have any Monterey Jack in the fridge. It worked fine but Monterey Jack cheese tastes better I think.)
- Optional: sour cream, salsa, refried beans, jalepeno peppers
Note: I didn’t list any amounts for the ingredients because how much you make will depends on your appetite. My man has a pretty big appetite, and I have to admit that I can put the food away myself. So when you go shopping for the ingredients and you’re trying to figure out how much of everything you’re going to need, you’ll have to consider the appetites of your guests.
Instructions:
- Shred the cheese and set aside.
- Dice an onion.
- Cut the peppers into small strips.
- Place the chicken, onions, and peppers in a frying pan with a little olive oil. Sprinkle everything with the taco seasoning and chili powder and then fry until the chicken is cooked.
- Drain the juice off the chicken mixture. You can use that juice for another recipe (such as chili) later if you want or you can discard it.
- Stack the tortillas on a plate near the stove, and you also want to put the drained chicken/pepper mixture in a bowl near the stove as well. Now that everything is nearby, it’s time to put the quesadillas together. It’s basically like making a grilled cheese sandwich, except instead of having cheese inbetween bread slices, you have a mixture of chicken, peppers, and cheese in between tortilla slices.
- So to get started, place a tortilla in a small frying pan on low heat. (We didn’t use any oil, but you can if you like.)
- Next, take some of the warm chicken/pepper mixture and put it on the tortilla, sprinkling the grated cheese over the chicken mixture. (Don’t overfill or else the stuffing will ooze out.)
- Then take another tortilla and place it on top of the chicken and cheese.
- Press down on the top tortilla just a little with a spatula.
- When the cheese starts to melt some, then use your spatula to flip the quesadilla so the other side can brown.
- Remove the quesadilla from the pan when tortilla is golden brown and the cheese completely melted. Since the chicken and pepper mixture was already warm, it doesn’t take long at all for the cheese to melt and the tortillas to brown.
- After the quesadilla is out of the frying pan, cut it in quarters with a pizza cutter.
- You can serve your quesadillas with sour cream, guacamole, salsa, and/or refried beans.
