Every Sunday I make dinner for whoever wants to come over. Last Sunday Eric suggested Chicken Quesadillas. This was a recipe Eric found on Food Network. These were way too easy. Definitely a weekday meal you can make under 45 minutes. Honestly, nothing takes me less than 45 minutes. Even if I make a Rachel Ray 30 minute meal – NOPE. 45 minutes for this chickie!! This meal is very simple and delicious. Give it a try!!
2 Tablespoons vegetable oil
2 pounds skinless chicken breasts (I put them in the crockpot for 4 hours. I seasoned them with 1Tablespoon chili powder, 1 Tablespoon cumin, 1/4 teaspoon garlic powder, salt and pepper. It was very flavorful. You could use a taco seasoning packet too.)
2 Tablespoons taco or Cajun seasoning
1 large onion, sliced
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 stick of butter (will be needed for frying)
12 large flour tortillas
2 1/2 cups grated monterey jack cheese
Pico de Gallo
6 Roma tomatoes, diced
1 red onion, chopped
1/2 cup cilantro (we are not a fan of cilantro so I use parsley)
1 jalapeno pepper, minced
1. I prepared the chicken in the crock pot. I sliced the chicken into strips. If you do it per the Food Network recipe you should heat 1 Tablespoon of oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium high heat until done, about 4 minutes per side. Remove from the skillet and dice into cubes. Set aside.
2. Add the remaining oil to the skillet over high heat. Saute the onions and peppers until softened. About 4-6 minutes.
3. Sizzle 1/2 Tablespoon of the butter in a non stick skillet. Over medium heat lay a flour tortilla in the skillet. Build the quesadilla by laying the cheese on the bottom of the tortilla, top with chicken, cooked peppers and end with more grated cheese, top with a second tortilla.
4. When the tortilla is golden on the first side, flip over to the other side. You will need to add 1/2 Tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and filling. (You may think this will be difficult. It is not at all. Super easy. I promise!)
5. Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo Directions
1. Dice up the tomatoes, chop the onions and the cilantro (parsley).
2. Slice the jalapeno in half. With a spoon scrape out the seeds. If you like things spicy, leave in some of the white membranes. Dice the jalapenos very finely. Place in bowl with tomatoes, onions and cilantro (parsley).
3. Slice the lime in half and squeeze the juice into the bowl. Sprinkle with salt, and stir together until combined.
Hope you like it as much as we did!!