Thursday, October 1, 2009

Easy & Fast Chicken Quesadillas

We are in our "school year" schedule now. Which means our two sons are not home on Thursday nights for dinner. They go straight from work to AWANA meeting. They each direct a club. Thursday's dinner has become simple. Things like soup, sandwiches, and such. Tonight's will be these quesadillas, salad, and fruit.

Take 1 can of canned chicken, drained and mix with Picante Sauce. I use about 3/4 as much Picante Sauce as I do chicken.

Finely shred Colby/Jack cheese. You want 1/2 to 1 cup for each quesadilla you make.

2 flour tortillas per quesadilla

Heat skillet on about medium. Put a small amount of olive oil in the skillet. Layer tortilla, cheese, chicken/picante mix, cheese, tortilla. When tortillas starts to brown. Flip. I use a spatula. Toast/brown the other side. Cheese should melt. Adjust heat to prevent over-browning of tortillas before cheese melts. Drain on paper towels if needed.

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