Thursday, July 18, 2013

Chicken Quesadillas with Peppers and Onions

As you have noticed, I like to make versatile dishes.  There is little pressure to keep things exactly the same and usually the experiments turn out well with a little tweak here or a little tweak there.  Chicken quesadillas (or quesadillas in general) are one of those things.  As long as you have cheese, you can just add whatever you have leftover in the fridge.  Also, they make for a super quick weeknight meal when you serve with a side of rice and beans.

For these quesadillas, I used rotisserie chicken (one of my staple ingredients).  Having a rotisserie chicken on hand really helps to take the “work” out of making chicken.  Chicken can be hard to make because many people overcook it as a precaution to undercooking and it potentially being harmful to your health.  If you use a rotisserie chicken, all you have to do is chop it up and use it in sandwiches, soups, salads, or…quesadillas! 

Chicken Quesadillas with Peppers and Onions

1 tbsp extra-virgin olive oil
1 green pepper, thinly sliced
1 onion, thinly sliced
½ tsp salt
½ tsp pepper
4 10-12” flour tortillas
Cooking spray
1 rotisserie chicken, breast and leg meat removed and chopped (~2.5c)
2 c shredded Mexican blend cheese
2 tsp Southwest seasoning

Heat a skillet over medium-high heat.  Add olive oil and then peppers and onions.  Top with salt and pepper.  Stir peppers and onions to coat in oil and seasoning.  Continue cooking until tender and lightly browned.

Heat a cast iron griddle (or a large skillet) over medium-high heat.  Spray with cooking spray once heated.  Add flour tortillas, in batches, to heat and lightly brown on both sides.  Once the tortilla is heated, remove from pan.  On one half of the warm tortilla, spread a layer of cheese, then a layer of chicken, grilled peppers and onions, and then another layer of cheese.  Sprinkle Southwest seasoning over the top.  Fold tortilla in half so that chicken mixture is between each half of the tortilla.  Move back to the heated griddle and cook until the cheese is melted and the flour tortilla is browned (about 5-7 mins on each side). 

Kitchen Tool: I have a cast-iron griddle that has a grill pan on the other side.  Place over two equal sized burners and it provides for very even heating and allows for great browning.

Cut in thirds or quarters and serve with sour cream and salsa, if desired.

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