Super Quick Chicken Filling Quesadillas Recipe
Once filling is made these can be made in 5 minutes!
What happens when you combine the filling from my Chicken & Cheese Enchilada Casserole recipe with the same cooking technique used in my Classic Cuban & Black bean soup recipe? The answer, the Super Quick Chicken Quesadilla! The Mexican version of the personal pizza! The filling takes about 15 minutes to make. With the filling and rice & beans made up the day before, lunch can be made and ready to eat in a warp factor 5 minutes! Makes about 2 1/2 Quesadillas enough to feed 5 people (need more? Double recipe and feed 10)!
Ingredients
1 pack of regular sized flour tortillas
1/2 medium onion diced
1 Tbs.extra virgin olive oil
2 Tbs. minced garlic
11/2-12.5oz cans chicken breast
1/2 Tbs.chili powder
1/16 tsp.pepper
1/16 tsp.salt
1/4 cup tomato puree & 1/4 cup salsa
3 oz. of Monterey Jack & Cheddar blend Cheese
Topping
1/4 of Monterey Jack & Cheddar blend Cheese ( to be place on each Quesadilla's filling, before adding tortilla and frying).
Directions
Sautee half a medium diced onion in 1 tablespoon of olive oil. When onion becomes transparent, add, add 1/4 tablespoon of minced garlic. Then add 11/2 drained cans of chicken breast meat, after the chicken has cooked a bit,(drain any excess water in to the sink) add 1/16 teaspoon pepper,1/16 teaspoon salt and add 1/2 tablespoon chili powder. Next add in 1/4 cup of tomato puree and 1/4 cup salsa, followed by 3 oz. Monterey jack & Cheddar blend cheese. Mix together well over medium heat until all cheese is melted.
In a separate pan, spray a tortilla well with butter spray, and lay sprayed side down. Next take some filling and put it on top of the tortilla , leave about an inch of tortilla showing all the way around. Place 1/4 cup of Monterey Jack and Cheddar blend on top still leaving 1 inch of tortilla showing all the way around. Now put a tortilla on top turn stove to medium heat and take a smaller pan and press down hard to flatten the Quesadilla. After about 11/2 to 2 minutes spray the top side with butter spay and using a plate or paper plate flip the Quesadilla and brown the other side. When down let set a minute or two cut with a pizza cutter and serve! Don't forget the Spanish rice and Refried beans!
Other Nifty@50 recipes
Chicken and Cheese Enchilada Casserole
Classic Cuban Sandwich & Black Bean Soup
Red Beans and Rice Puerto Rican Style
Cuban Ham & Egg Melt Breakfast Sandwich
