Chicken Quesadillas

 Recently I was gifted with the book "Quesadillas" by Donna Kelly. 

The book may appear small at 126 pages but my oh my, it's power-packed with recipes with so many possibilities. When I decided to get more copies as gifts the store was out so I found the book on Amazon. 

Quesadillas are the ultimate blend of Southwest Old World tradition and New World Foods. The word quesadillas is loosely translated to English as "little cheese snack. " When my children were growing up it was one of their favorite dinners. But today quesadillas have morphed into a grown-up version serving flavorful, hearty meals and desserts that burst with flavor. Some favorites in the book include: Roasted Veggie and Goat Cheese, Thai Peanut, Parmesan-Crusted Italian, Chicken Caesar, Philly Cheesesteak, Peanut Butter Apple, Triple Chocolate Decadence, and Pecan-Crusted Pear. I might add all the photos are eye-catching and mouthwatering. 

The following recipe is easy, uncomplicated, and oh so good. Pair the quesadillas with salsa, avocado, a lettuce/tomato mixture and you've got a tasty filling meal. 

Chicken Quesadillas with Roasted Veggies

The recipe serves 4 and was adapted from the book.

Cooking Tip: Partially freeze meat so easier to dice into pieces. Have all ingredients prepped and ready to assemble   

Ingredients: 

• Flour tortillas
• 1 lb. chicken tenders, diced 
• 1 tablespoon EVOO 
• Seasoning: Elote (1-2 teaspoons)

or make your own seasoning mixture below and store extra in a covered jar

1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

• 1/2 cup each diced onion, mini red and yellow peppers, mushrooms, 
• 2 cup torn spinach leaves, stems removed
• 2 cups shredded pepper jack cheese or cheddar, divided 
• Optional roasted red peppers

Directions: 

• Add olive oil to a large fry pan. Add chicken pieces and veggies. Sprinkle with a seasoning mixture. Sauté on medium-low until meat is cooked. Add in spinach at end of cooking time. Remove mixture to a paper towel-lined plate. Wipe the pan clean. 
• Divide filling mixture in 4ths.
• Add one flour tortilla to the pan and place the sautéed mixture on one half. Sprinkle with 1/2 cup cheese. Fold over and move to one side of the pan. Repeat the same process with another flour tortilla.   
• Cook one side uncovered on medium heat. Flip to brown the other side until crispy. 
• Repeat with 2 more four tortillas.