Monday, July 19, 2010
Chicken Ranch Quesadillas
Quesadillas are just one of those things that you can whip up real quick any day of the week. They're versatile and such a good way to use up leftovers. I definitely love making them in the summer because of the wide array of seasonal vegetables available really help get these babies stuffed full!
We're still enjoying our vacation, only our 3rd day in, and I'm sure the week will fly by fast, but let's not think about that too much!
2-3 boneless, skinless chicken thighs, cut into chunks
1 onion, sliced
1 green bell pepper, chopped
1 tomato, diced
shredded cheddar cheese
salt and pepper to taste
sour cream, optional
2-3 tablespoons unsalted butter, divided
Season chicken with salt and pepper. Heat 1 tablespoon butter in a large skillet and add chicken. Cook until chicken is white throughout, about 4-5 minutes. Transfer chicken to a medium bowl and set aside. Wipe skillet clean.
Melt 1 tablespoon butter in large skillet under medium high heat. Add onions and bell pepper and saute until starting to soften, about 5 minutes or so. Transfer to a medium bowl and set aside.
Without wiping pan, add tortilla. (You can add more butter if needed) Start assembling quesadillas by placing a layer of shredded cheese, onion/pepper mixture, tomatoes, chicken, salsa, ranch dressing, and another layer of cheese. Yeah, these things are loaded. And you can practically add as much or as little of everything that you want. Cook until tortilla is starting to brown and cheese is starting to melt. Carefully flip over (you may want to have a plate handy for this), and cook until other side is nice and golden brown and cheese is fully melted.
Cut into quarters with a pizza cutter and serve with salsa, sour cream, and ranch dressing on the side.
I can never finish a whole quesadilla when I make them. I can definitely eat 2 large pieces and be satisfied, so you're guaranteed to have plenty of leftovers for lunches/dinners for the rest of the week! Enjoy!