Kids and adults alike want a fast, yummy dinner, and this quesadilla delivers!
Thanks to my sister-in-law Emily for teaching me how to make these – her little guy loves them, and so does his Aunt Beth.
- One extra large flour tortilla
- One very large pinch of shredded taco-flavored or sharp cheddar cheese
- About 1/3 cup diced chicken – I used rotisserie chicken breast to make it even quicker and easier
- A small amount of all veggies you want in your quesadilla – or none if you want too! (I used green pepper, onion, and jalapeno)
- 1 Tbsp plain Greek yogurt – get the good stuff since you’re not really mixing it with anything
- 1 -2 tsp taco sauce
- guacamole for topping or dipping
- Non-stick spray
Heat a medium skillet on medium high (7 out of 10) for about a minute, then coat with non-stick spray. Chop up your veggies – fairly small – and put them in the pan to soften. Take off of the heat when soft.
Heat a large skillet on medium high (7 out of 10); spray generously with non-stick spray; put the flour tortilla in the pan; sprinkle a very large pinch of shredded cheese on one half of the tortilla; pile your cooked veggies on top of the cheese; wait about a minute, then check the doneness of your tortilla (using your spatula, lift up the empty half and look for it to be golden brown and slightly hard); when the tortilla is golden brown and slightly crispy, flip the empty half of the tortilla over the veggies with your spatula; slip your spatula under your quesadilla and tilt the pan slightly to guide the quesadilla onto your plate; cut into wedges and top with yogurt, taco sauce, and guacamole as you like!
What you see in the final pick is actually the bottom of the quesadilla – I flipped it over as it came out of the pan. I like the darker tortilla to show on top.
- Leave out the chicken for a veggie quesadilla
- Replace the chicken with diced leftover steak or ground beef