Drew has been wanting these delicious little slices for a few weeks now.
Last night we happened to have all the needed goods so decided to have
these for dinner. (Once again throw out the planned menu)
So here ya go, chicken quesadilas--they won't disappoint!
You will need one pound of boneless skinless chicken, two bell peppers sliced (I used one red and one green), one small onion sliced, wraps of your choice, Monterrey Jack cheese.
I use two separate pans. In one I saute the peppers and onion together with just a small amount of olive oil. I also put a few grinds of fresh pepper on them. In the other pan with a small amount of olive oil goes the chicken. We have cut it up first in the past a few times but it seems to dry out so we cook it whole then cut it up. We add fresh sea salt, cracked pepper, and a touch of crushed red pepper, garlic powder, and anything else we think might go good.
Cook the chicken till done all the way through and the veggies till good and tender.
While the chicken and veggies finish cooking I sliced up the cheese good and thin.
While having a sample of course.
After the chicken is cooked we sliced it up and added it with the veggies.
Warm up the tortillas.
I lightly sprayed the pan first, not sure if it even matters to do that.
Once the wrap is warm and slightly golden I added the cheese.
Then add the veggies and chicken.
Fold over and cook till melted on both sides.
Then enjoy! I dip mine in fresh salsa. So yummy!
Maybe with a margarita or Corona?!