Quesadillas are a great change of pace when you want an alternative to tacos. Remove the chicken and it’s an equally delicious vegetarian option!

Ingredients

Serving Size: 4

8 large flour tortillas

2 tablespoons olive oil

1 cup of grated cheese (I use store bought grated taco blend cheese – which is a mix of mild Cheddar and Monterey Jack cheese.)

1 pound skinless chicken breasts

Pico de Gallo, for serving, recipe follows

Salt and pepper

2 tablespoons Taco or Cajun seasoning mix

1 large onion

1 green bell pepper

1 red bell pepper

6 tablespoons butter, for frying

Pico de Gallo

6 Roma tomatoes

1 red onion

1 cup fresh cilantro leaves

1 jalapeno

1/2 lime

Salt to taste

 

Heat 1 tablespoon of the olive 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 minute per side. Remove from the skillet and shred. Set aside.

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the peppers and cook until the peppers are a bit charred. Then add the onions and cook until cooked through and a bit charred. *I always cook my peppers first because they take longer and I don’t want to burn my onions.  Remove and set aside.

Add 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. *I prefer a griddle that fits on two burners. This way you can make two quesadillas at a time. (You don’t have to use butter if you want a lighter option but it gives the tortillas a perfect browned crust more flavor.)

Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 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 fillings.

Cut each quesadilla into wedges and serve with Pico de Gallo, Sour Cream & Chives .

** Cilantro Lime Rice is a great side to this meal.

Pico de Gallo

Dice up the tomatoes and onions. Roughly chop the cilantro.

Now, slice the jalapeños in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some or all of the seeds) Dice the jalapeños. Combine all the ingredients.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Taste the pico de gallo and adjust the seasonings, adding salt or more lime if needed.