Cheesy Chicken Quesadillas

Cut the quesadillas into wedges and drizzle a little dipping sauce onto them... YUM!
Cut the quesadillas into wedges and drizzle a little dipping sauce onto them… YUM!

Cheesy Chicken Quesadillas came to me via my older daughter. Early on, like when she was 10 or so, she used to find recipes and bring them to me to ‘change things up’ as she used to say. In those days the rotation was very set-in-stone, about 20 or so dishes that I ‘could’ make. Any time something cracked the list there would be a mild celebration… something old and tired had finally fallen off it. Gradually, the rest of the clan picked up on her example and I’d get emails or find clippings on the cutting board and my horizons began to widen. Once I started trying new things I was hooked. And, here we are!

So, what’s a quesadilla? Essentially it’s a savoury Mexican turnover stuffed with a cheese filling. Either grilled, fried or in my case, baked (it’s healthier), they are usually made with either a corn or flour tortilla. The original turnover dates back in what is now South and Central America prior to European contact. From the 1500’s the simple but popular little cheese pie got it’s more modern name which roughly translates to ‘little cheesy thing’ and began to be stuffed with chicken, beef, turkey, even seafood and vegetables. If you look it up, you’ll find thousands of variations and I invite you to try any of them. But, I predict you’ll be hard pressed to find anything easier or much tastier.

There are two Veteran Moves I want to highlight for this dish. First, consider replacing sour cream with non fat Greek Yogurt (I’ve replaced sour cream altogether at my house. I never use it). The yogurt tastes like full fat sour cream. But, it has less than a third of the calories and a microscopic fraction of the fat and cholesterol while providing triple the protein and about the same amount of carbs and similar nutrients.

Another good Veteran Move is to rim half the leading edge on the empty half of the tortilla with a little sour cream (or Greek yogurt). It’ll be easier then to create a tight seal when folded over the filled half creating the turnover.

This recipe also introduces you to a terrific dipping sauce that’s a very easy variation on salsa. You’ll find uses for it almost every day. All I can say is, stock up on salsa!

Scroll through to learn how to make this delicious dish. If you like what you see, don’t forget to ‘like’ and ‘follow’.

These are easy: flour or corn tortillas are filled with a combination of shredded chicken, salsa and cheese then baked in a 400 degree oven.
INGREDIENTS
Quesadillas
2 ½ cups shredded cheddar or Monterey Jack
1 ½ cups cooked shredded chicken
2/3 cups salsa
4 large flour tortillas (10 inch)

Dipping Sauce
1 cup Salsa
1/3 cup Shredded Cheddar or Monterey Jack
2 tsp Sour Cream (or plain Greek yogurt)
First, combine cheese, chicken and salsa for the filling.
While preheating the oven to 400 degrees:
Quesadillas: combine cheese, chicken and salsa for filling
Next, combine salsa, cheese, and sour cream for the dipping sauce.
Dipping Sauce: Combine salsa, cheese, and sour cream
Spray two pizza pans with a little olive oil and lay out four flour tortillas.
Use pizza pans if you have them.
Spray them with a little olive oil and lay out four flour tortillas
Divide filling over half of each tortilla  then, fold the empty half over the filled half and press gently to create a sealed edge.
Divide filling over half of each tortilla. A Veteran Move is to rim half the edge of each tortilla with a little sour cream to make a more secure seal. Then, fold the empty half over the filled half and press gently to create a sealed edge.
Bake on a rimmed baking sheet turning once: 5 minutes per side or until slightly golden.
Cut into wedges and serve with dipping sauce and other sides like beans, street corn and rice.
Cut into wedges and serve with dipping sauce and other sides like beans, street corn and rice

Want a suggestion on sides to serve with these? Try Easy Guacamole, Dad’s Red Beans and Rice or Easy Street Corn.

Try this recipe. If you like it… even if you don’t… please comment, let’s talk about it!

And, ‘like’ the blog so you can come back and see us some time!

One thought on “Cheesy Chicken Quesadillas

  1. Pingback: Cheesy Chicken Quesadillas — VeteranMovesforMenIntheKitchen.com | homethoughtsfromabroad626

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