Everyone loves quesadillas. You know your kids will devour them so why not make a healthier version at home. They will not know the difference. I used a Whole Wheat tortilla, minced some garlic, diced some onions and red pepper, and bought two different hormone free white sharp cheddar cheeses. One is aged but you can use plain sharp cheddar.
We had left over chicken so I threw some in as well. I used thyme for the herb since the chicken was roasted with rosemary and lemons but if the chicken was plain, I would have used cilantro. I try to use cilantro as much as possible because it cleanses your body and is a herb you should eat once a week.
Remember to add the red pepper. It adds color and plenty of Vitamin C and A. My kids love to nibble on the raw pepper slices.
1) Mince the garlic, dice the onion and pepper, slice the cheese, and shred the chicken.
2) Add 1 tablespoon of butter to your cast iron skillet and melt. Saute the chicken, onions, garlic, and peppers. Remove the chicken and veggies and set aside.
3) Add more butter if needed. Place two tortillas on the skillet and let it heat for about a minute and then flip. Add the cheese slices and the chicken and peppers. Place the second tortilla on top and cook until the cheese melts. Flip if the bottom tortilla is browning too much.
4) Cut into wedges and serve with fresh guacamole ( I wish we had some) and sour cream. Garnish with fresh herbs.
The Ultimate Cookbook
Spicy Chicken Quesadillas
Preparation time: 15 minutes Cooking time: 15 minutes
4 skinned and boned chicken breast halves, cut into 1?4-inch-thick strips
1 (1 1/4 -ounce) package taco seasoning mix
2 1/2 (10-ounce) cups shredded Monterey Jack cheese
2/3 cup picante sauce
1 medium-size red bell pepper, chopped
10 (10-inch) flour tortillas
Combine chicken and taco seasoning mix in a heavy-duty, ziplock plastic bag; toss to coat. Cover and chill 1 hour. Place chicken in a 15 x 10 x 1- inch jellyroll pan. Broil chicken 5 1/2 inches from heat (with electric oven door partially opened) 5 minutes. Cool chicken and cut breasts into bite-size pieces. Combine chicken, cheese, picante sauce and red pepper; set aside. Brush 1 side of each tortilla with melted butter; place 2 tortillas, buttered side down, on a lightly greased baking sheet. Top each tortilla with about 1 cup chicken mixture, spreading to edges of tortilla. Top each with another tortilla, buttered side up. Bake at 375 degrees for 10 minutes or until golden. Cut into wedges. Repeat with remaining tortillas and chicken mixture. Serve immediately. Yield: 5 main-dish servings or 30 appetizers.
Note: Cook quesadillas on the cooktop in a cast-iron skillet or on a griddle. Cook quesadillas, one at a time, 3 minutes on each side.