Quick and Easy Skillet Chicken Quesadillas.
Lately with the price of everything going up and our paychecks staying static we all have had to find ways to make our money go further. For us, after analyzing our budget, we found that we spent a huge amount on groceries. What was truly amazing was how much that was getting thrown out or misplaced in the fridge.
Needless, to say I was a bit shocked at how much I cooked and how many of my leftovers were going into the trash. I was literally throwing money out. So, I decided I needed to shop smarter, cook smarter, and figure out how to disguise my leftovers so that my kids would eat them again.
One of my latest concoctions came from the remains of a large Perdue Oven Stuffer. I am a big fan of buying a whole roasting chicken. I find that I can get 2 or 3 meals from one 6 or 7lb chicken. So last, Monday I found myself confronted with the age old question of "What's for dinner"? This is what I came up with:
Skillet Chicken Quesadillas:
leftover chicken -If you don't have any leftover chicken you can boil chicken pieces and save the broth for later. I like to use chicken thighs if I don't have a full chicken to pull the meat from.
cup of sour cream
Taco sauce of choice-to taste
8 large flour tortillas/or you can use the smaller ones
monterey jack cheese, cheddar or any cheese you have on hand. Shredded works best. But or you can use cheese slices in a pinch.
cooking spray or your choice of oil
In a medium bowl mix sour cream and taco sauce together. With the taco sauce I just added it to taste.
Spray or grease a large frying pan. Heat pan over medium heat until warm. Once the pan is ready put the tortilla in then layer with the sour cream and taco sauce mixture, cheese and chicken. Cook on medium heat until the cheese is starting to melt and the tortilla is starting to brown. Place another tortilla on top and flip over. Cook until both sides are brown. Repeat process until you feel you have enough to go around.
Slice with a pizza cutter and serve with your favorite salsa, guacamole, and sour cream.
Now, the recipe above made 8 large quesadillas. Which, was more than enough to feed a family of four and still had some left for hubby's lunch the next day.