Growing up, our comfort food was typically breakfast for dinner. For Carver it
was is quesadillas. In all our years together I have been making quesadillas the wrong way – I can see it in his eyes when I serve them up. He’s desperately looking for more cheese. I finally relented and decided I would do all the prep ahead of time and let him assemble and be in control of the cheese. I can honestly say these were the best quesadillas we had ever had.
I made all the fillings in the hour or so before Carver got home, you could just as easily cook them up earlier in the week and freeze them, just defrosting and adding to the tortilla when ready to cook as they do here. I’d consider this a fake out recipe because it is very lax and is easy to customize based on what you have, like or what’s on sale.
- 6 tortillas
- 1 large onion, halved and thinly sliced
- 3 bell peppers, seeded and sliced
- 3 cloves garlic, minced
- 1 pound chicken breast
- ½ packet low-sodium fajita seasoning
- 2 cups mixed cheese
- Toppings - sour cream, avocado, salsa
- Preheat large skillet over medium high heat and spray with nonstick cooking spray.
- Coat chicken breast with fajita seasoning. Brown chicken until golden brown and cooked through - about 4-5 minutes per side.
- Let chicken cool until able to touch before slicing into thin strips. Meanwhile add peppers, onion and garlic to the skillet and stir well, cooking until softened and brown.
- Assemble your quesadillas: tortillas, pepper/onion mix, sliced chicken and cheeses.
- Cook quesadillas until the cheese is melted and the tortillas are toasty and brown - about 3-4 minutes per side.
- Slice up into wedges and serve with your favorite toppings