Chicken Quesadillas are one our favorite weekend dishes. There's just something about the routine Andy and I get into fixing these that make them a fun food to prepare. I chop veggies, he cooks the chicken, I load them up and cook them and he cuts them into quarters. Of course, he hooks us up with plenty of samples to nibble on while we're cooking. They may not be the quickest thing to fix, but they are worth the effort. It's a fun way to wind down after a long week.
- 1 package, skinned & boneless chicken breasts or thighs
(approximately 4 large breasts or 7 thighs)
- Italian salad dressing - to coat (1-2 packs)
- 10" flour tortillas
- butter OR margarine - for coating outside of tortillas
- 4 cups shredded Monterey Jack/cheddar cheese
- 5-6 diced Roma tomatoes
- Cajun seasoning - to taste (Tony Chachere’s or Zatarains)
To top and serve on the side:
- Diced jalapeno peppers
- Shredded lettuce
- Diced tomatoes
- Sour cream - for dipping
- Salsa - for dipping
- Guacamole – for dipping
-Place chopped (3/4” pieces) chicken breast/thighs in a Ziplock bag with enough Italian dressing to coat; allow meat to marinate 30 minutes to overnight in refrigerator.
-Stir fry marinated chicken until cooked through in a lightly oiled pan.
-Brush one side of tortilla with butter and place in a large frying pan over medium heat.
-On one half of tortilla, add cheese, one tablespoon of tomatoes and Cajun seasoning (in that order). Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken.
-Cook until very warm throughout.
-Remove from pan to serving plate and cut into three or four equal pieces.
-Garnish with whatever you like and enjoy!
Note: Depending on how much chicken, etc. you load these with; you should be able to make at least 10 to 15 quesadillas.