As you mostly likely know, cheese quesadillas are one of the quickest, easiest meals to make. They are also probably one of the least nutritious. However, cook up some chicken and add veggies, and you have yourself a healthier, more satisfying meal.
My dad used to make these for dinner growing up. It was one meal my sisters and I requested often. And every time I make this for my family, I am reminded of those moments sitting around the dinner table with my parents and sisters, eating and talking. Food certainly connects us.
With this recipe you could put almost any vegetable you like. I’ve been known to pull whatever leftovers from the fridge into the quesadilla. It’s quite versatile. And easy. And delicious. And your family will thank you for making it. Enjoy! xoxo
Prep Time: 20 minutes
Total Time: 30 minutes
2 ½ c cooked chicken, shredded
1 ⅓ c pico de gallo (or your favorite salsa)
⅓ c sliced green onions
1 c corn
¾ t ground cumin
½ t salt
½ t dried oregano
½ c sour cream
6 8” flour tortillas
2 c shredded Monterey jack cheese
Preheat oven to 475 degrees. Line cookie sheet with aluminum foil and spray with cooking spray. Set aside.
In a large skillet, combine all ingredients,( except the tortillas and cheese), over medium heat until the sour cream is melted and all is warmed, about 10 minutes. Watch that you don’t bring the mixture to a boil.
Remove from the heat. Spoon ⅓ c chicken mixture over half of tortilla. Sprinkle with cheese and then fold over. Complete with remaining tortillas. Spray with cooking spray and then place in oven for 7-10 minutes, or until the tortillas are crisp and golden brown. Keep an eye on the tortillas as they brown quickly!
Remove from the oven and place on a cutting board. Cut in wedges and serve with salsa, sour cream, and guacamole.
Note: If you happen to have any leftover filling, store in an airtight container up to 3 days. The filling is great over a bowl of hot rice.