Chicken Quesadillas

This was such a fun, easy meal to make and we all enjoyed eating it. This was originally a Pioneer Woman recipe, but I modified it a bit for our tastes. The result? Hot, cheesy deliciousness!

printable recipe

Chicken Quesadillas

Serves 3-4

4 tortillas

1 lb chicken breast

1 onion, chopped

1 green pepper, chopped

2 Tbsp olive oil

8 oz medium enchilada sauce

2 cups shredded monterey jack cheese

2 Tbsp butter

cilantro and sour cream for garnish, if desired

Cut the chicken into chunks.

Pour the enchilada sauce over the chicken.

Set sauce and chicken aside.

Heat olive oil over high heat in a skillet and throw in the veggies.

Let the veggies sit for a bit then stir and saute until they start to brown.

Set the veggies aside in a bowl and heat the skillet back up. Pour in chicken and sauce and let sit for a minute again.

Then stir and saute until cooked through. Add more sauce if it starts to dry up. I had to decrease the heat to medium-high to prevent the sauce from burning while the chicken cooked.

Cut the chicken up into small pieces.

Heat a little bit of butter in a separate skillet over medium heat.

Place a tortilla in the skillet and cover with half of the cheese. Add half the veggies and chicken. Cover with the other tortilla. Flip as soon as it browns, adding butter to the skillet before cooking the other side.

Repeat with other tortillas and remaining ingredients. This whole process happens very quickly so I wasn't able to get pictures. Instead, here is a cute picture of my dog Jack on Christmas. Forgive me?

Here is the finished product. We served it with Cilantro Lime Rice from the Cafe Rio-style Sweet Pork Salad recipe. Next time I might try serving it with some spiced-up black beans. Yummy!



This recipe is featured in Menu Plan 7.