Friday, October 25, 2013

Cheesy Chicken Quesadillas

I have FINALLY found a recipe that everyone in the family loves equally. I actually want to make it again already even though it's not on my menu planner. It wasn't hard to make even though it was my first time making pan fried chicken. I could do it again in 20 minutes even though the first time took closer to an hour because I hadn't done it before. Trial and error, right?

List of ingredients I used:
4 chicken breasts
10 flour tortillas
Shredded Nacho Cheese (the mixed kind)
1 pkg Taco Seasoning
Sour Cream
10 tbsp Butter
1 tbsp Olive Oil

More Ingredients I would've used if my kids weren't so picky:
Chopped Onions
Chopped Peppers
Chopped Tomatoes
Pico de Gallo

That list of ingredients looks scary, but it's not I promise. These are still really quick. Next time I make some I'll take pictures. 

Instructions (Read all the way down if you're adding ingredients):
1. Get all your ingredients you want in your tortillas out and accessible.
2. Put a teaspoon of olive oil into skillet on high heat. Let it sizzle then turn heat to med-high depending on thickness of chicken.
3. Add chicken to pan. Sprinkle with light taco seasoning for flavor. Let it cook on one side about 4 minutes depending on thickness, then flip and cook 4 minutes on the other side. I cut mine through the middle to see if it was done.
4. Remove chicken and dice or shred. I diced because it was quicker. Set aside.
5. If you're adding ingredients you need to saute your onions, peppers, and whatever else you want now so they'll be ready. Just put one more tbsp of olive oil in the pan you already used and cook until they brown a little.
6. After Step 5 is done, in a different skillet heat one tbsp of butter until it is sizzling. I set mine on 9 on my electric stove which goes to 11.
7. Lay one tortilla onto the sizzling butter. Watch it because this is when you'll start moving quickly.
8. Sprinkle cheese onto the tortilla then add chicken. Layer other ingredients as you wish, add more cheese on top, then lay another tortilla over it. 
9. It's time to flip if the bottom tortilla has browned. This s the tricky part. I used the widest spatula I had. Pick up the tortilla, use your other hand to put another tbsp of butter in the pan, let it sizzle for a second, then flip and drop the tortilla into the skillet. It's easier than it sounds because the cheese melts and kind of holds everything together.
10. Let the 2nd side brown, remove, and serve.

***If you're adding ingredients other than the basic ones I used, between Step 4 and 5 you need to saute your onions, peppers, and whatever else you want so they'll be ready.

I cut ours into 4 pieces each and served with Spanish rice and sour cream to dip them in. (We're sour cream junkies.) One quesadilla filled us up, including the hubby who is a bottomless pit. Both kids devoured them and B asked if we could have them again the next night. Since he is the pickiest kid ever that makes it a huge kitchen victory for me. If you try them I hope you emjoy them as much as we did.

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