Tasty Chicken Quesadillas

I hope you guys enjoyed my last recipe on beef empanadas last week! Today, I wanted to treat you guys to not only some new illustrations, but a spanking new recipe! This recipe for chicken quesadillas is super easy just in time for labor day tomorrow.

Preparation

For this recipe, you’re going to need a frying pan or a quality cast iron skillet for. This isn’t news, I always prefer using cast iron cookwear over teflon and stainless steel. I guess you can say that I have always been used to cooking with cast iron back at home thanks to my mother. That and just look at all the awesome benefits of using casting iron for cooking in this Article from Headline.

Chicken Quesadilla Recipe Instructions

Meat Cooking Instructions

1.) Cut chicken breasts in to small, bite sized pieces. Be sure to have the bell peppers, onions and corn ready brior to cooking as well. Over medium-high heat, warm up your olive oil in a large skillet or frying pan.

2.) Place the chicken breasts in to the skillet and taco seasoning over it to cook. Cook the chicken and seasoning for about 5 minutes before introducing the bell peppers, onions and corn. Sautee ingredients in the pan for an additional 3-4 minutes or until the chicken is light golden brown in appearance. Place the cooked meat and vegetables in a bowl to the side.

3.) Take 1 tsp of butter with a knife, spread it over one side of the tortilla. Place the tortilla on to the heated skillet. Put shredded cheese on one side of the tortilla and the cooked chick on another.

4.) Fold the tortilla over in the pan and cook on both sides or until the tortilla is golden brown. Remove the completed quesadilla from heat and repeat until each one is cooked.

5.) Add sour cream and green onion garnish if desired.