I found myself with some things in my refrigerator that I wanted to use up today and so I decided to make myself some Quesadillas for my dinner. I had leftover chicken from Sunday night and a piece of a green pepper and a piece of an onion.
I really hate waste. As a person living on my own waste can be a really big problem sometimes. I can remember when I first moved over to the U.K. I was surprised at how small everything was. Small jars, cans etc. of this and that. I bemoaned the fact that everything was so tiny.
But you know what? A heck of a lot less waste. I wish that I could buy things in small tins here in Canada like I could in the U.K! Its surprising the things you miss when you can't get them any more.
Now I am back in Canada I am bemoaning the fact that everything is so large and that there is only one of me. I find it very difficult to use things up as quickly as I would like to. A lot goes into my compost, no matter how hard I try.
Today, however, I did put a dent in it and I managed to use up three things! I was quite proud of myself! Cheesy Chicken Quesadillas. I adapted the recipe from one I found on Great Grub Delicious Eats. I cut it in half and then in half again, so it only made two servings. I have tried freezing one to enjoy at another time. I can't see why it wouldn't work.
In any case I really enjoyed the ones I ate, with my favorite toppings. I was quite full afterwards and I was pleased with my using things deliciously up! I now have a big jar of salsa that I have opened and need to use up. Maybe I will make some Million Dollar Salsa Chicken. That's always really good.
You can cook it in the slow cooker and the leftovers do freeze very well.
WHAT YOU NEED TO MAKE CHEESY CHICKEN QUESADILLAS
Just a few simple ingredients. If you have some peppers and onions languishing in the the veggie bin and some leftover chicken these are a great way to use some of them up!
- 1 boneless skinless chicken breast cut into 1/2 inch pieces, or the equivalent in already cooked chicken, cubed or shredded
- 1/2 cup (26g) chopped onion
- 1/4 cup (25g) chopped green pepper
- 1/2 TBS vegetable oil
- 1/4 tsp taco seasoning
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- salt to taste
- 1/8 tsp ground black pepper
- pinch of red pepper flakes
- 2 TBS diced green chilies
- the juice of 1/2 lime
- 1/2 cup (60g) grated sharp cheddar cheese
- 1/2 cup (60g) grated Monterey Jack cheese
- 2 soft flour tortillas (taco sized)
- 1/2 TBS butter
To serve:
- prepared guacamole
- prepared tomato salsa
- dairy sour cream
If you have leftover cooked chicken, this will work perfectly in the recipe. Just dice or shred it. I had some chicken breast meat leftover from a cheeky family supper of KFC on Sunday night, so I stripped it from the bones, discarded the skin and shredded the meat.
I used fresh green pepper and onions and also fresh green chili pepper. You can use tinned chopped chilies if you have them. You will not need the whole tin however.
I used one of these to chop everything up and was amazed at how quickly the job got done! And everything was evenly sized. I had seen Anna from Anna's Mobile Home Life on YouTube using one a few weeks back and decided to get one for myself. I am pleased that I did.
You can use any kind of cheese that you like. Just make sure it is a good melty cheese and has plenty of flavor. I used a mix of Jack and Cheddar cheeses. If you use pepper jack it will be spicier.
I used 6-inch flour tortillas, which are about the size you need to make a soft taco. You can do them either as two whole ones stacked, with the filling in the middle or you can do them as half moons with one side folded over to cover the filling. That is how I did mine today.
I like to have a tiny bit each of guacamole, salsa and sour cream on my quesadillas. I had bought a restaurant style salsa the last time I bought it. It was quite thin. I don't think I would buy it again. I bought a kind of guacamole that comes in a squeeze tube. That is quite good as it doesn't turn brown as quickly as the other kind does.
HOW TO MAKE CHEESY CHICKEN QUESADILLAS
These are very simple to make. You can use leftover cooked chicken or you can cook chicken specifically when you are softening the vegetables. They are a great way to use up things in the refrigerator that otherwise might go to waste.
Heat the oil in a skillet over medium heat. Add the chicken (if using raw chicken), the onions, green bell pepper and the green chilies.
Season with the garlic powder, taco seasoning. black pepper, salt, cumin and red pepper flakes. Cook and stir until the vegetables have softened and the chicken is cooked through. Add the lime juice.
If you are using already cooked chicken add it now and heat through.
Mix together both cheeses.
Heat another skillet over medium heat. Add the butter.
Add one tortilla to the pan. Sprinkle one fourth of the cheese over half of the tortilla. Top with half the chicken and then sprinkle another fourth of the cheese over top. Fold the empty half of the tortilla over to cover the filling and cheese.
Repeat with the other tortilla, adding more butter if necessary.
Cook and toast over medium heat until golden brown on the bottom. Carefully flip over and toast on the other side. When done the cheese should be nice and melted and they should be toasty brown on both sides.
Remove to a cutting board. Cut into wedges with a pizza cutter. Serve hot with your favorite dips.
These were really delicious. I know I say that all the time, but its true! I loved that I was able to use up a few bits and bobs from my refrigerator and make myself a simple and delicious supper that was not only quick and easy to make, but didn't heat up my kitchen!
A plus on these hot summer days.
I enjoyed some of these with some salsa, sour cream and guacamole and a simple salad on the side. It was more than enough for me! Sized for two you can easily double or triple the recipe to feed more!
If you are fond of Tex Mex flavors and eating food with your hands, such as tacos or quesadillas, then you might also enjoy the following recipes!
BIG BREAKFAST QUESADILLAS - These fabulously tasty, quick and easy breakfast quesadillas make a wonderful breakfast or even a light weeknight supper, especially if you add a salad on the side. They are simply delicious! Filled with baked beans, ham and cheese. Toasted until crisp and golden brown and then served with a fried egg on top! Delicious!
ARTICHOKE CHICKEN QUESADILLAS - Think of your favorite artichoke dip and combine it with some chopped cooked chicken and a few other bits. Toast the mixture between two tortillas and you have a deliciously different kind of quesadillas. People love these. As an appetizer or as a simple main meal, they always go down a real treat.
Yield: 2 servings
Cheesy Chicken Quesadillas
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
These cheesy quesadillas are a great way to use up leftover cooked chicken and are very simple to make. They make a great supper along with a tossed salad in those hot summer months when you really cannot be asked to cook. Easy to make and delicious! The recipe makes two servings but can easily be doubled or even tripled to feed more people.
Ingredients
- 1 boneless skinless chicken breast cut into 1/2 inch pieces, or the equivalent in already cooked chicken, cubed or shredded
- 1/2 cup (26g) chopped onion
- 1/4 cup (25g) chopped green pepper
- 1/2 TBS vegetable oil
- 1/4 tsp taco seasoning
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- salt to taste
- 1/8 tsp ground black pepper
- pinch of red pepper flakes
- 2 TBS diced green chilies
- the juice of 1/2 lime
- 1/2 cup (60g) grated sharp cheddar cheese
- 1/2 cup (60g) grated Monterey Jack cheese
- 2 soft flour tortillas (taco sized)
- 1/2 TBS butter
To serve:
- prepared guacamole
- prepared tomato salsa
- dairy sour cream
Instructions
- Heat the oil in a skillet over medium heat. Add the chicken (if using raw chicken), the onions, green bell pepper and the green chilies.
- Season with the garlic powder, taco seasoning. black pepper, salt, cumin and red pepper flakes. Cook and stir until the vegetables have softened and the chicken is cooked through. Add the lime juice.
- If you are using already cooked chicken add it now and heat through.
- Mix together both cheeses.
- Heat another skillet over medium heat. Add the butter.
- Add one tortilla to the pan. Sprinkle one fourth of the cheese over half of the tortilla. Top with half the chicken and then sprinkle another fourth of the cheese over top. Fold the empty half of the tortilla over to cover the filling and cheese.
- Repeat with the other tortilla, adding more butter if necessary.
- Cook and toast over medium heat until golden brown on the bottom. Carefully flip over and toast on the other side. When done the cheese should be nice and melted and they should be toasty brown on both sides.
- Remove to a cutting board. Cut into wedges with a pizza cutter. Serve hot with your favorite dips.
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Looks delicious and simple to make.
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