Quesadillas

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Here’s a little peek into my marriage, my 23 year marriage. About 21 and a half years in I asked my husband what his favorite meal was. At this point I have made a lot of meals from many different regions. Granted my husband Bill is not one to gush over anything. He is quietly strong in his opinions. Often I need to ask “what did you think of dinner?, to which he replies, “it was good.” Not kidding. That is it. If I want any more information I need to ask specific and direct questions like “was it more smokey or spicy in flavor?”, to which he will reply, “no”.

So back where we started, 21 and a half years in as I placed our quesadilla dinner on the table and he offered up that this was his favorite meal.  Honestly it could have been worse. He could have picked hand made pasta or something that takes all day.  I kind of love that he picked a flavorful easy dish that is versatile too. You can put so many different things in a quesadilla. I have made sweet potato and red onion quesadilla, BBQ pork and butternut squash quesadilla, wild mushroom quesadilla…you get it. Also quesadilla is one of those words that I need to think about before I spell it so my head kind of hurts.

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This recipe is for my families favorite, Chicken, Sweet Pepper and Red Onion Quesadillas:

a couple of tbs olive oil or coconut oil for frying

a package of boneless, skinless chicken breasts (I use organic)

Cumin Barbecue Rub from my Kale Chips Two Ways post

a handful of small sweet peppers, about 8, cleaned, seeds removed and sliced (I use the small red, yellow and orange bagged peppers from Wegmans) or you can use 2 or 3 regular sized sweet bell peppers

1 red onion cut in quarters and sliced

salt and pepper

1 bag shredded Mexican cheese blend (you can use Monterey Jack, cheddar, any favorite mild cheese)

flour tortillas

sour cream, guacamole, salsa for garnish

Rinse and dry the chicken breasts. Cut into strips. Season with my Cumin Barbecue Rub  from my Kale Chips Two Ways post. Prep the peppers and red onion. Heat 2 tbs olive oil in a fry pan over medium high heat. Add the chicken and brown on both sides, should take 5 minutes per side. Don’t crowd the pan or they will steam rather than brown. Takes about two or three batches. Set the chicken aside and add the peppers and red onion to the pan. Season with salt and pepper. The moisture from the veggies will pick up the chicken bits and seasoning from the pan to season the veggies nicely. Once the veggies are tender, remove them from the pan. Slice the chicken into pieces. Turn the heat down to medium low.

 

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Add the flour tortilla and start building the quesadilla. Start with the cheese over the whole round tortilla. Then add the chicken, onion and peppers to one half (you will be folding like an omelette). Heat until the cheese melts and the tortilla is toasty.

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Fold the tortilla half with just cheese over the half with the chicken, onion and peppers.

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Remove to a cutting board. Cut in quarters and serve with sour cream, guacamole and salsa.

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