My plans for the day had changed. We were home when we planned to be out. Lunch time plans had to be altered. Just another average day in our lives, things always seem to change. I had a few hungry belly’s to fill up before they all became ogres. Even I was feeling slightly peckish. In my never ending quest to not waste food and to find new ways to use leftovers, I made these ultra simple, yet ultra satisfying green chili chicken quesadillas.
I love cooking fancy, elaborate meals. However, most of the time I do not have the time to cook meals of that caliber. I need nutritious, quick, easy, and DELICIOUS. And with the chaos of the day, I needed simple. Not quite peanut butter and jelly simple, although who doesn’t love a good PB&J? The classic cheese quesadilla is a favorite of many. Toss in two extra ingredients and you have elevated that classic to a new level without much fuss. These quesadillas fit the bill perfectly of delicious and fast and easy to make.
I love cooking fancy, elaborate meals. However, most of the time I do not have the time to cook meals of that caliber. I need nutritious, quick, easy, and DELICIOUS. And with the chaos of the day, I needed simple. Not quite peanut butter and jelly simple, although who doesn’t love a good PB&J? The classic cheese quesadilla is a favorite of many. Toss in two extra ingredients and you have elevated that classic to a new level without much fuss. These quesadillas fit the bill perfectly of delicious and fast and easy to make.
Cheese on the tortilla
Add chicken
Green chilies for the finish
|
Directions:
8 flour tortillas 8 oz Monterrey Jack cheese; grated 3 cups cooked chicken; cubed/shredded 4 oz can of diced green chilies Cooking spray Assemble the quesadilla by layering cheese, chicken, and then the green chilies on the tortilla. Top with more cheese. Place another tortilla on top. In a heated skilled on medium heat, spray the pan with cooking spray. Place the assembled quesadilla in skillet and allow it to cook, melting the cheese, about 3 minutes or until done. Flip the quesadilla (carefully…I’ve had many accidents in the flipping process-oops.) Finish cooking, about 2 minutes. Remove from the skillet. Allow the quesadilla to rest for a minute, then slice and serve. |
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2 Comments
Mary Jane
January 24, 2019 at 10:15 pmCan’t wait to make these – they look delicious!!!
Michelle De La Cerda
February 7, 2019 at 7:17 pmThank you Mary Jane, hope you enjoy them.