My husband started making me this when we were dating. Today, it is a family favorite. Yes, my 5 year old LOVES quesadillas. It has simple ingredients and no over-powering flavors. It’s easy to make and leaves you wanting more. Here’s how I make quesadillas.
2 large boneless, skinless chicken breasts, fat removed, cut into small pieces
1 small onion diced
2 tablespoons butter
salt & pepper
Shredded Mexican style cheese
Soft tortilla wraps
1. In a large skillet, add 4 teaspoons of olive oil and chicken. Sprinkle a little salt, a good amount of pepper and cumin and a generous amount of chili powder on the chicken and mix well in the skillet. Cook on medium-high heat until brown, about 10 minutes.
2. In a small skillet, melt the butter, toss in the onion and cook to your desired doneness. I like my onions burnt. It adds a bit of sweetness and crunch. My son doesn’t even know he is eating onion!
3. Place cooked chicken on a plate lined with paper towels. This will help to absorb the excess oil. Let your skillet cool for a bit and then wipe clean with paper towels.
4. Lightly coat the clean skillet with olive oil. This works well if the pan is warm.
5. Place one wrap flat in the pan. Add about 1/2 or 1/3 of the chicken, onion and cheese to half of the wrap, cover and cook on medium-high heat until the cheese is melted (about 4 minutes). Flip the empty side over, plate, cut into quarters and serve!
To add some zing, sprinkle crushed red pepper on the chicken along with the other spices. You can also add your favorite hot pepper. You can also always dip in salsa, sour cream or guacamole.
You can easily find all of these ingredients at Giant in Abington.