Quesadillas are the perfect meal to make in a pinch, and as an added bonus, they will keep you full for a long time. Who doesn't love some cheesy, chickeny goodness? And these are easy enough to make for a large crowd. If you want to save even more time, buy a rotisserie chicken from the grocery store and shred it up at home. Don't skimp on the vegetables either -- they add a lot of nutrients and also give a great crunch to this easy-to-make meal.
- 1 chicken breast
- garlic powder
- 1 onion, sliced lengthwise
- 1/2 each red, green and yellow peppers, sliced
- 8 oz shredded cheese (any kind will do, but I prefer a good cheddar-jack mix)
- 4 10-inch tortillas
- salsa or guacamole for topping and dipping
1) Preheat the oven to 350. While the oven is heating, place the chicken breasts in an ovenproof casserole dish. Season with the paprika, garlic powder, salt and pepper. Rub the spices into the chicken. When the oven is ready, bake chicken for 35-40 minutes, or until a thermometer inserted in the thickest part of the meat reaches 165 degrees.
2) While the chicken is baking, place a tablespoon of butter in a pan over medium heat. When the butter is heated, add the onions and peppers. Saute for 5-8 minutes, until vegetables are soft and start to get browned. Remove onions and peppers from heat.
3) When the chicken is done baking, remove from the oven and let sit for 5 minutes. Then, using two forks, pull apart and shred the chicken into bite size pieces.
4) In the same pan over medium heat, add another tablespoon of butter and let it melt. Place one tortilla in the pan, and sprinkle a nice layer of cheese on top. Add half the onions and peppers, and a handful of chicken. Add another layer of cheese and place another tortilla on top. Let the cheese melt and carefully flip the quesadilla, pressing down to get everything melty and delicious inside!
5. Remove the quesadilla from heat, and cut into triangles. Enjoy!