About 6 years ago we decided to try planning our meals out for each pay week, after some trial and error we now have a system that works quite well and keeps us from ordering take-out too much. One of our go-to meals is a recipe I got from my mom and I will teach my kids as well so it’s kind of a family recipe. Cheesy Chicken Quesadillas, mom made it when we had friends over or we had leftover chicken in the fridge that needed to be used up.
Meal planning comes in handy when you have an infant who always wants to know what you’re doing. Kathleen is almost always in the kitchen with me now, usually with a snack on her highchair tray.
I can’t believe how big she’s getting! We’re getting so close to crawling, it’s frustrating all of us. But, we’ll get there!
So what you’re gonna need for quesadillas is this:
- chicken, I used two breasts but you could use thighs or a mixture of white and dark meat from leftover chicken.
- Beef is another option, shredded leftover roast.
- cheese, you can use whatever cheese you like, I used a Mexican blend but I’ve used different cheddars and colbyjack blends.
- cilantro, fresh is best but I’ve used dried before in a pinch
- rotel, diced tomatoes is an option if you don’t want any heat in your quesadillas or you forget to buy the rotel which I’ve done before.
- bacon, I used approximately half a pound but you can use more or less to your preference. Baking your bacon is a good way to may this dish quicker.
- tortillas, you can use whole wheat or flavored but I used just plain white flour tortillas. I don’t recommend the yellow cornmeal ones because they break easy.
- butter, I use unsalted butter for cooking but I’m sure ghee would work fine. Mom uses margarine (yuck), I plan to play with using coconut oil next time.
- Shred your chicken in whatever form you’ve chosen. I roasted two breasts in the oven at 350 for about 30-45 minutes then once they were cooled enough to handle I ripped them apart. Chop your cooked bacon into fine pieces so that they’ll distribute evenly in the mix. Mince the cilantro into pretty fragrant green confetti.
- Measure the cheese into a large bowl, add cilantro and rotel, mix thoroughly, if you add the meats with it the cilantro will clump up around them.
- Add the chicken and bacon, stirring until everything is evenly distributed, set aside. Butter the tortillas by thinly coating one side of a tortilla and then rubbing it against another dry one, this spreads the butter super thin and prevents an oily and or burnt quesadilla.
- Preheat your pan or griddle on medium heat. Place a tortilla butter side down then add about 1/4 cup of the mix on top, spread the mix around evenly then place another tortilla on top of the mix with butter side up. Once the bottom is crispy and brown flip the quesadilla to brow the other side and melt the cheese. after that remove to a warm oven.
Tip: butter all your tortillas at once so that you don’t accidentally burn a quesadilla while buttering your next tortillas.
Hopefully I’ll get my peat pots in the mail soon and can show you guys how we start seeds on the farm. Sound off in the comments what plants you think I should try this year.
Cheesy Chicken Quesadillas
- Large Mixing Bowl
- Frying Pan
- Sharp Knife or a Pizza Cutter
- 2 roasted chicken breasts or left over rotisserie chicken shredded
- 1 bunch cilantro finely minced
- 1 can rotel or diced tomatoes if you don't want the heat
- 1/2 lb bacon cooked and finely minced
- 10 tortillas taco size
- 2 cups Mexican blend cheese
- butter, unsalted softened
- ¼ cup Salsa any kind
- ¼ cup Ranch Dressing
- Combine cheese, cilantro, and Rotel/tomatoes. It's best to stir these together first to prevent clumps of ingredients sticking to the meat. Once those are evenly distributed add the chicken and bacon, stir very well. Set aside.
- Lightly butter the tortillas, too much butter will cause them to either burn or turn greasy possibly both. The best method I have found so far is to thinly spread butter onto one tortilla and rub it against an unbuttered tortilla to make the layer even thinner. I generally butter up all my tortillas to save time when I'm actually cooking them.
- Preheat your pan at a medium to medium-high heat. Once the pan is good and hot place a tortilla butter side down onto the pan/griddle. Add about 1/4 cup of the filling, for some, this is too much, for others it's too little so just use your best judgment. Then add another tortilla with the butter side up and let cook about 3-4 minutes depending on your pan and stove.
- Cook on both sides until golden brown and the cheese is melted. Place in a warm oven until ready to cut up and serve. Best way to cut is like a pizza.
Making the Sauce
- Combine the sauce ingredients until well blended.