My sister shared her recipe for Chicken Quesadillas with me years ago and, while everyone in the family enjoys it immensely, it is Hannah’s all-time favorite meal.
Whenever I ask what she wants for dinner, without fail, she shouts “Chicken Quesadillas!!” But my favorite part of this quick and simple recipe is that all of the major food groups (except chocolate and ice cream) are covered! Oh, and it’s pretty darn tasty too!
While you are prepping the rest of the meal, bite-sized chunks of chicken breast marinated in an herbed vinegar dressing. I like to kind of use my metal spatula to break them up into even smaller pieces as the chicken cooks. It’s much easier to eat Chicken Quesadillas when the filling is in smaller pieces. Because that way they’re less to fall out of the “sandwich” on the way to your mouth.
The chicken is cooked in the what amounts to being a red wine vinaigrette dressing. Then it’s all spread over tortillas brushed in olive oil. They are then sprinkled with chopped fresh tomatoes and green bell peppers along with a generous helping of Monterey Jack Cheese. Finally, you sandwich it all together and bake it in the oven to crispy, melty perfection.
It’s a fantastic meal to throw together after a long day in the garden. With seasonal ingredients, the only downfall to this dish is that we can’t enjoy it truly fresh in the winter! But that’s ok. Because I find that, in the end, food like Chicken Quesadillas or Fresh Spanish Rice taste the best when Time has interceded between me and the last bite. The wait is like a seasoning all on its own.
It makes the foods that are only enjoyed when at their peak of freshness, in season, all the enjoyable!
Weeknight Chicken Quesadillas Recipe
Chicken Quesadillas are a quick weeknight meal of seasoned chicken breasts, tomatoes, peppers, and monterey cheese toasted between two crispy tortillas.
- 1 pound boneless, skinless chicken breast - cubed
- ¼ cup red wine vinegar
- ¼ cup oil
- 1 teaspoon sugar
- 2 teaspoons oregano
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 green pepper, diced
- 1 tomato, diced
- 8 oz Monterey Jack cheese, shredded
- 6 burrito sized tortillas(or equivalent)
- olive oil for brushing
- Preheat oven to 425.
- Whisk together the red wine vinegar, oil, and spices in a large skillet.
- Stir in cubed chicken and marinate while cutting the vegetables and shredding the cheese.
- Saute the chicken over medium high heat until it is no longer pink. (Cooking time is variable depending on the size of the cubes. Could be anywhere from 5-10 minutes.)
- Arrange half of the tortillas on a baking sheet. (I cut two in half to fit one and a half to each of 2 sheets.)
- Drizzle or brush the tops with olive oil. Place the second tortilla on top of the first and rub it around on top of the first tortilla to share the oil love.
- Spread cooked chicken, and diced vegetables on the second tortilla.
- Sprinkle with grated cheese.
- At this point, you have two tortillas on the bottom, with olive oil in between them, and the rest of your ingredients on top. Simply slip the bottom tortilla out and top the chicken/veggie/cheese with it, oil side up.
- Bake in the oven until lightly browned and crispy and the cheese has melted.
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