I don’t find this particularly daunting or stressful, it is kind of like my own personal Iron Chef challenge. The other day I found tortillas in my fridge so I decided to make a quick dinner quesadilla. I filled it with cheese, some fresh vegetables and chicken. Then I served it with a side of salsa for dipping and some fresh corn off the ear. —
Here is my method for making quick weeknight quesadillas!
- 2 tortillas
- 2 handfuls shredded mozzarella or monterey jack, or mexican cheese mix
- 2 cooked chicken breasts, sliced thin
- 2 tablespoons fresh salsa
- 1/2 fresh tomato, chopped and seeded
Place the tortilla in a dry skillet over medium heat for about 30 seconds, then turn it over for another 30 seconds so it is heated through. Remove the tortilla and on one side of it layer in one handful of cheese, one chicken breakfast (sliced thin), the chopped tomato and the fresh salsa. Alternatively, the salsa can be reserved and served on the side. Fold over the tortilla and return it to the skillet and toast evenly on both sides and serve.