Chicken Quesadillas

INGREDIENTS

2 Chicken breasts (boneless/skinless)
½ of a large tomato, chopped finely into pieces
1 medium sized bell pepper, chopped into pieces
Salsa (any type of your choice) – I normally use 1/3 of a large jar which is 650ml
4 Flat bread tortillas (folded one in half, cut down the middle to make small sized quesadillas)
Shredded Cheese (usually as much as you want. I don’t measure. More details below)

DIRECTIONS
  1. Preheat oven to 400ºF
  2. Cook chicken breasts in a frying pan until no longer pink. Chop into cubes.
  3. Add in the salsa, bell peppers and tomatoes. Cook until peppers are done, normally I let this simmer on medium heat for about 5 minutes.
  4. Strain quesadilla mixture until there isn’t much liquid left in the pan
  5. Lay out flat breads onto baking sheet and on drying rack. I use the drying rack for this as I find if I don’t, the quesadillas get soggy on the bottom, which is why I originally strained. (See photo)
  6. Scoop a small amount of mixture onto open flat bread. Sprinkle a tsp or so of cheese on top, fold down the ‘lid’ of the tortilla, and move onto the next one. (See photo)
  7. Once all of them are completely filled with the quesadilla mixture, place in oven.
  8. Cook in oven at 400ºF until golden brown (I like them almost crispy, so I cook them for 16–17 minutes)
  9. Let them cool off, set them on a plate. Serve and enjoy!
Prep time: 15 minutes | Serves 2 | Cook time: 40 minutes | READY IN 55 MINUTES!

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