Quesadillas are a quick weeknight meal that is quick, easy, and delicious. You can use whatever meat, cheese, veggies, or beans you have leftover in the fridge (corn, black beans, peppers, onion, mushrooms, etc).Chicken Quesadillas
6 corn tortillas
1 cup shredded chicken
1 cup shredded jack cheese
sour cream, salsa, and avocado for dipping
Heat large skillet on medium.
Place 1 tortilla in a dry skillet.
Let the tortilla warm for about 5 seconds then flip the tortilla over.
Place a thin layer of cheese, chicken, and more cheese on tortilla.
Place second tortilla on cheese.
Heat until the cheese is mostly melted, and the bottom tortilla is browned slightly.
Flip the tortillas over to brown the second side.
Remove from pan and cut into wedges.
Serve with sour cream, salsa, and avocado or guacamole.
2 comments:
I love quesadillas. I bought a quesadilla maker (it was on sale for $14) that I use when I make them as appetizers, since it cuts them into pretty wedges. Otherwise, I just use a skillet. To me, a quesadilla is a Mexican panini--I love those, too.
These are a staple in our house. A week doesn't pass where we don't have a quesadilla or two!
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