It’s Spring (and actually finally feels like it here), which means that I’m excited to cook up some new, lighter fare and actually have daylight to take pictures!
Actually, majority of this pregnancy was spent eating take out food and not because I didn’t want to cook anything – but because I didn’t want to eat anything I cooked. It’s been the weirdest feeling – I had no distinct cravings except that I wanted take out. All. the. time. Not so great for my wallet and I’m really looking forward to eating what I cook again once this little chicken nugget is born.
But anyways, about these quesadillas.
They’re super easy, require very few ingredients, and can be made from start to finish in under 30 minutes. They’re our go-to snack, lunch or dinner when we’re running short on time. And, unlike most other things, I am always up for eating these.
We’ve done them with whole wheat and plain wraps and they taste delicious either way.
My favorite is adding some super ripe avocados to the southwest salsa and then topping the whole thing with a ton of sour cream. Because sour cream is the greatest thing ever (Jon says this is a Russian thing).
Try these with some red and green bell peppers if you have those on hand.
- ½ cup munster cheese
- ½ cup cheddar cheese (you can use all cheddar or all munster)
- 2-3 breasts of chicken
- chicken seasoning (I actually buy this at a local store, but you can always just use salt, pepper, and garlic powder, paprika and some red pepper flakes)
- 1 medium yellow onion
- 1 tablespoon brown sugar
- 2 tablespoon butter
- 2 tablespoon olive oil
- Whole wheat or plain tortilla wraps
- Optional: salsa, avocado, and sour cream toppings
- Peel and cut the onion in half, then cut thin strips, yielding half moon, thin strips of onion. In a frying pan, melt about ½ tablespoon of butter and ½ tablespoon of olive oil, then add the onions, breaking them apart. Cook on medium high for about 2 minutes or until they are transparent then turn the heat to low and add a tablespoon of brown sugar. Cook for about 10 minutes, stirring occasionally.
- While the onions are caramelizing, cut the chicken into bite-sized pieces.
- Remove the onions from the pan and set aside. In the same pan, add some olive oil and cook the chicken with the chicken seasoning for about 10 minutes.
- While the chicken is cooking I shred the cheese. You can always buy it shredded but I love the freshness of just-shredded cheese.
- Once the chicken is cooked, add the onions back in, mix it, and then remove and set aside in a bowl.
- Now this part is up to you but I prefer to use tiny slivers of butter on the quesadilla wraps. I put a tiny amount of butter in a pan, then cook one side of the quesadilla wrap for about 30 seconds before turning it over and filling it.
- Fill the shell to the halfway point (don’t overfill them because they’ll just fall apart) – about a tablespoon or two of chicken with onions, a pinch or cheddar cheese, a pinch of munster cheese. Then fold the shell over and cook on each side for about 1-2 minutes on medium heat or until crispy.
- Cut into triangles. Continue until all the filling is gone.
- Serve hot, preferably with salsa, avocado and sour cream.