Chicken Quesadillas

This is not my most creative of meals. I started out with the intention of making fajitas... then I switched to enchiladas... but really what I wanted all along was a good old quesadilla. Plus, by the time I got home from class at 7pm, I was ready to cook something easy and familiar and the quesadilla is what I decided to embark on. It's not the most visually appealing of my meals, but don't judge a book by it's cover!!

 

 

 

Day 6: Chicken Quesadillas

 

Earlier this morning I marinated chicken for this fajita/enchilada/quesadilla recipe. Here's what the marinade involved:

• Juice from one lemon (I realize a lime would have been ideal- but a lime didn't already exist inside our refrigerator)
• Cilantro
• Cumin
• Chile Powder
• Red Pepper Flakes
• More cilantro
• Parsley

 

The marinated chicken turned out to be tasty. We had some chicken bits left over and Matt and I both just ate them plain. I can't emphasize enough how much better this meal was with the marinated chicken!

 

 

You probably already know how to make quesadillas, but just in case...

  

INGREDIENTS

• Soft flour tortillas
• Cooked chicken
• Pepper Jack cheese with jalapeno bits (or Monterey Jack, of course)

 

DIRECTIONS 

• Cut up the chicken into cubes and cook on a frying pan. When finished, place off to the side until you're ready for it again.
• Heat up the tortillas on the frying pan, flipping every ten seconds or so, until it starts to bubble.
• Add cheese to each tortilla and chicken bits (on only half of each tortilla) and continue to cook without flipping
• Once the cheese seems almost all melted, fold over half of each tortilla making "sandwiches".

 

Your quesadillas are then ready to eat. I folded the tortilla over before the cheese was fully melted, because it was starting to look burnt. Even so... they didn't really taste like I burned them, they just tasted done.

 

 

 

We enjoyed these with a side (or appetizer) of chips and salsa.