Annie’s Eats

Mmmm, good old chicken quesadillas.  These are often my fall-back dish for ordering at a restaurant when nothing else sounds particularly good.  I have had this recipe on my “to try” list for many months and now I’m kicking myself for not trying it immediately.  I think I was a little nervous that it wouldn’t live up to my expectations but I should know better - everything from Shawnda’s blog seems to turn out wonderfully!  I am disappointed that the weather here is still so very awful (I think it was about 15 degrees the night I made these).  I am really looking forward to trying them on the grill as she did, I think they will be awesome that way!  Next time I make these I will definitely use more sturdy tortillas.  I used the standard kind I normally use for making enchiladas, tacos, etc. but I need something a bit more heavy duty next time.  Otherwise, these were perfect.  The wet rub gives the chicken a wonderful flavor.  We had three quesadillas for dinner and one left over for lunch the next day.

Chicken Quesadillas
Ingredients:
3 boneless skinless chicken breasts
¼ yellow onion, finely diced
2-3 tomatoes, seeded and diced
4 large tortillas
olive oil, for brushing
1 ½ cups shredded Mexican cheese  

For the wet rub:
1 ½ tsp. chili powder
1 ½ tsp. fajita seasoning
1 tbsp. olive oil
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
juice of 1 lime  

Directions:
Heat a grill pan or skillet over medium high heat.  Whisk wet rub ingredients together in a pie plate.  Add the chicken and turn to coat.  Cook the chicken until browned on both sides and juices run clear.  Remove from the heat and cut the chicken into small pieces.  Return to the pan and add diced onion.  Sauté until the chicken is fully cooked and onions are tender.  

Brush one side of a tortilla with olive oil.  Flip over and top one half of the tortilla with chicken mixture, diced tomatoes and shredded cheese to taste.  Fold the tortilla over and carefully place the folded quesadilla onto the grill pan or skillet.  Cook until heated through and cheese has melted.  Repeat with remaining tortillas.  To keep quesadillas warm while the others are still cooking, place in the oven on a baking sheet or other oven safe dish at 200°.  Cut the finished quesadillas into triangles and serve with salsa, sour cream or other toppings of your choice. 

Source: adapted from Confections of a Foodie Bride