Mexican food is such a great guilty pleasure. After all, it’s very often deep fried and loaded with cheese—and when you visit a hole-in-the-wall restaurant (the best kind). It’s likely also swimming in oil, butter, or lard. To save us all a few calories, we came up with this roasted chicken quesadilla recipe.
One of my favorite things to do is wrap up leftover chicken in tortillas and cook them it in different ways with different spices. Tortillas cook very fast and are also great for taking to work or eating as a snack.
We love using flour tortillas for a ton of things. We always have a few bags in my freezer so we will never run out of them. We get all different sizes for tacos, fajita, burritos and what not but never actually end up using the right size for the food we’re making. We usually switch it up a bit in order to make smaller or bigger servings.
Thus we ended up making our very own homemade spinach tortilla after awhile. It save more freezer space and at the same time, we get to enjoy fresh tortilla. Using it for this dish, making it tastier and healthier. The spinach tortilla that we made add a little flavor to the quesadilla than the usual store tortilla.
These quesadillas can also be made on an outdoor grill. Just cook over high heat directly on the grates until the cheese is melted and the bottoms start to brown, about 2 to 3 minutes per side. You’ll need to make guacamole and salsa before you begin.
- 2 tbsp. cooking oil
- 300g chicken breast
- 1 orange bell pepper, chopped
- 1 small onion, chopped
- cilantro for garnish
- Juice of 1 lime
- 1 cup shredded cheddar cheese
- 8 small or 4 large flour spinach tortillas
- 1 tbsp. butter (or spray butter)
In large skillet, heat oil over medium-high heat. Cook chicken breast until browned and shred using two forks. Add seasoning. Add pepper and onion. Cook until softened. Add lime juice and cilantro; stir.
Lay out half of the tortillas, top the tortillas with half of the cheese. Add the chicken and vegetable mixture and then top with remaining cheese. Place remaining tortillas on top and spray or brush the tops with a light coating of butter
Fried for 10 minutes, carefully flipping after 5 minutes and lightly coating the other side with butter. Serve topped with cilantro garnish and sour cream, if desired.