The mixture b4 putting it in the quesadilla....makes it SO much easier!
This recipe gives directions for making quesadillas without a quesadilla maker because I don't have one. Many ingredients can easily be added such as black olives, steak, seafood, mushrooms, jalapenos.....whatever you wish. I think Philly Cheese Steak ones would be yummy too!
I have always put a tortilla in the pan, and then sprinkles all ingredients separately to the shell. I was always frustrated when my "almost masterpiece" fell apart during the flipping. :( .....this time, I mixed the cheese in with all other ingredients when hot, and I was sooooooo happy with the results. They were a piece of cake to make, and even easier to eat. Why didn't I think of this one simple change earlier? This recipe makes 2 good sized quesadillas. One will definitely fill you up. :) I serve em with Light sour cream, creamy guacamole, and salsa.
-3 1/2 cups diced chicken breast (size of dice)
-1/2 cup chopped onion
-1/4 cup red bell pepper
1/4 cup green bell pepper
2 tsp taco seasoning
1 tsp Cajun seasoning
3 tsp chicken broth
1 1/2 cup shredded Mexican Cheese
4 flour tortillas
-When chicken is still half frozen, cut it up in cubes
-Chop all veggies
-Over med heat in sprayed pan, cook chicken, taco seasoning, and Cajun seasoning.
-Just as chicken is about cooked through, add the 3 vegetables and chicken broth.
-Put lid cover on, and cook, stirring occasionally until veggies are done.
-Pull lid, and if there is liquid at all, keep cooking with lid off for about 2 minutes till liquid evaporates.
-Pull chicken mixture off of burner and transfer to bowl.
-Add cheese to hot chicken mixture in bowl. Stir until well blended. Set aside.
-In a nonstick pan about the size of your tortillas, over med heat, quickly rub a lil butter on the bottom of the pan. Not too much, just enough so the tortilla wont stick, and it will be nice and crispy. I hold a stick of butter and give the pan a quick rub with it....like mom used to do with the bread fresh outta the oven.
-Pop a tortilla in the pan and use a flatter spoon or rubber scrapper to cover and spread 1/2 the chicken mixture on top the tortilla evenly. Cover with a second tortilla. At this point slip a utensil under the first tortilla to lift and check its color.
- Continually check the bottom tortilla to be sure it doesn't burn. When it is crispy and golden brown, flip the frying pan upside down on to a cutting board. Place the frying pan back on the stove.
-Quickly re-butter the pan, and pick up the cutting board. Use a spatula to slid the quesadilla back into the pan, to brown the 2nd side. This side browns MUCH quicker so keep an eye on it.
-When it seems to be done, flip it on to the cutting board again, and use a pizza cutter to slice it up.
-Slide the slices onto a plate and serve with guacamole, salsa, and light sour cream.