Cheese and chicken quesadillas with caramelized onions

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.

Cheese and chicken quesadillas with caramelized onions
Prep time
Cook time
Total time
Delicious, light cheese and chicken quesadillas with caramelized onions, seasoned chicken, and munster and cheddar cheese.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
  • 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
  1. 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.
  2. While the onions are caramelizing, cut the chicken into bite-sized pieces.
  3. 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.
  4. While the chicken is cooking I shred the cheese. You can always buy it shredded but I love the freshness of just-shredded cheese.
  5. Once the chicken is cooked, add the onions back in, mix it, and then remove and set aside in a bowl.
  6. 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.
  7. 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.
  8. Cut into triangles. Continue until all the filling is gone.
  9. Serve hot, preferably with salsa, avocado and sour cream.


The grinch strikes again and the most flavorful turkey meatloaf

A couple of years ago I wrote this post about my husband, the Grinch.  And you’d think that after I shamed him publicly on the internet he’d change.  Nope.  It’s practically December and we still don’t have a Christmas tree!  Shame, peeps, shame.

Every year I start my whining about getting a Christmas tree early and every year it gets put off until the first weekend in December.   This year I took a new strategy and banned “Christmas Vacation” until we have a tree in our home.  Guess what? It didn’t freakin’ work.

And the Grinch wasn’t just happy banning a beautiful tree in my home or refusing lights and decorations until said tree appears. No no.  This year the Grinch is also banning cookies from my life.  From my pregnant, in dire need of cookies, life.  I’ve been whining about wanting some cookies since Sunday and I’ve yet to see them appear.  Must be due to the fact that there isn’t a tree in my house and that the chimney is blocked by the wood stove, both coincidentally the Grinch’s fault.

Any who, the meat loaf (“Ma! The meatloaf! I never know what she’s doing in there…” name that movie)

When we were in Western MA during the Hurricane my brother-in-law, Michael, made us this amazing meatloaf with mashed potatoes.  It was so good that I have been thinking about it ever since.

Until Michael gives up his recipe, I’ve set out on a mission to make a flavorful meatloaf of my own – with, of course, some healthy ingredients.  I used turkey and whole wheat breading and added tenderness and flavor with canned diced tomatoes and caramelized onions.  The result was amazing.

The slightly sweet, flavorful and oh-so-tender meat loaf is just beyond words.  Coupled with some mashed potatoes and ketchup and this is pretty much my heaven.

Michael, if you’re reading this, I’m still holding out for your recipe.  Send over your mashed potatoes recipe while you’re at it too.

Most flavorful turkey meatloaf
Prep time
Cook time
Total time
Flavorful turkey meatloaf with caramelized onions
Recipe type: Entree
Cuisine: American
Serves: 4
  • 1.5 lbs ground turkey
  • 1 onion
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 egg
  • 1 cup whole wheat bread crumbs
  • 1 can diced tomatoes
  • ½ cup milk
  • Salt & pepper
  • ¼ cup Ketchup
  • 1 teaspoon brown sugar
  • ½ teaspoon dry mustard
  1. Slice the onions into little half-moon rings. Melt the butter in a frying pan on medium high, then add the onion slices. Cook for about 5 minutes or until the onion is see-through.
  2. Add brown sugar and turn the heat to low. Let the onions cook for another 20 or so minutes or until they turn golden and caramelize.
  3. Once the onions are cooked, throw them into a food processor along with the tomatoes and grind down.
  4. Mix ground turkey, tomato and onion mix, breadcrumbs, milk, egg, salt and pepper together (I use my hands) until it's all combined.
  5. Spray the meat loaf pan with some cooking spray or oil and then shape the meatloaf in the pan.
  6. In a small bowl mix the ketchup, brown sugar, and dry mustard then top the meatloaf.
  7. Cook in the oven for about 45 minutes at 350 degrees or until meat thermometer says 165 degrees. Let stand for 5 minutes.