Mexican Monday Madness!
I have always been and shall always be madly in love with quesadillas. Melted cheese and an unlimited number of topping combinations? Yes please! In grad school Bradstreet made fun of me because quesadillas were all I ate for the entirety of summer session. But now I've learned a new trick! Baking them in the oven instead of in a frying pan (it never occurred to me!). I found the recipe online, decreased the amount (I'm not sure Mr. Lawyer is thrilled with my healthy portion control plans) and tweaked the ingredients based on what was in the kitchen.
Chicken Quesadillas
(adapted from allrecipes.com)
Ingredients:1 boneless chicken breast, diced (only one for 2 quesadillas!? The horror!)
1 packet fajita seasoning
1 tablespoon olive oil
1/2 yellow pepper, diced
1/2 onion, chopped
2 large tortillas
Cabot Cheddar Cheese (the one and only!), shredded
Butter or olive oil
Directions:
1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
5. Heat the oil in a large saucepan over medium heat. Stir in the peppers and onion. Cook and stir until the vegetables have softened, about 10 minutes. Add in the chicken towards the end.
6. Brush the outside of each tortilla with butter or olive oil (this will make it crispy!). Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and place onto a baking sheet.
7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Directions:
1. Preheat the broiler. Grease a baking sheet.
2. Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
5. Heat the oil in a large saucepan over medium heat. Stir in the peppers and onion. Cook and stir until the vegetables have softened, about 10 minutes. Add in the chicken towards the end.
6. Brush the outside of each tortilla with butter or olive oil (this will make it crispy!). Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese. Fold the tortillas in half and place onto a baking sheet.
7. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Fajita Seasoning
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
That's quite a dinner you prepared! Love the presentation :) And of course, thanks for your support of Cabot cheese. Our farm family owners appreciate it!
ReplyDelete~Jacquelyn