Friday, March 23, 2012

Food Friday: Best Chicken Quesadilla

My husband is gone... He is off enjoying the weekend with his boyfriends, shooting targets and fishing. I made him some tuna salad last night and scotcharoos this morning to bring and (ideally) share with everyone.

I also sent his friend a text this morning saying: have fun this weekend and make sure my husband doesn't do anything stupid. And tell John that 2, 1:30 calls to sober people on a Thursday night are unacceptable.

Yes, they were excited about the weekend and celebrated a tad early, making sure to include Tyler in on the fun. While we were sleeping. So we called them at 7. Eat that silly boys!!

Moving on...

This, is one of my favorites.

My mom, sister, and I used to make these all the time. They are quick, simple, and oh-so-tasty.

Chicken Quesadillas.

You will need:

3 large chicken breasts partially thawed
1 package taco seasoning
1 cup of water
2 cups of marble jack shredded cheese
1 package of Flat Out wraps (or tortilla shell of your choice)

The reason I say partially thawed chicken, is because it is SO much easier to cut when it is closer to frozen. It also cooks faster if cut pre-cooking.

Cube the chicken (1/2" cubes should be sufficient) and toss in a pan. Heat to medium and cook chicken through. While cooking the chicken, mix together the water and seasoning. This makes your life easier when you mix it into the chicken.

When the chicken is cooked, add water and taco seasoning mixture.

 In a separate skillet, place one Flat Out wrap. Place a healthy pinch of shredded cheese, a scoop of chicken (spread out), and a tad more cheese to help it all stick. Place an additional wrap on top. When the bottom starts to turn golden, flip. You may need a giant spatula to help flip. I will warn you, this can be messy.

Cook this side until golden and serve!

I like to leave it whole and use a fork. Tyler likes to cut it like a pizza with a pizza cutter. You pick!


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