I started with just canned chicken, cheese and tortillas. They were okay but nothing to write home about. (or instructables) Next I decided to try some taco seasoning in the chicken. A whole package is way too much. I finally ended up using 1/4 of a package per can of chicken. I generally mix up a couple cans at a time and keep some in the fridge for a quick lunch or snack. You could, of course, use fresh ingredients but that would take away from one of the main reasons for this experiment. It was a hit. The whole family loved it and we have almost replaced greasy cheese night. (still good every once and a while)
Step 1: Ingredients
- Shredded cheese (We like the Colby-Jack shredded cheese, it is a good blend for just about any recipe.)
- Chunk White Chicken Breasts.
- Taco seasoning (We use mild)
- Soft Taco Size Tortillas
Step 2: Preparing
At this time you could saute some onions or anything else you want to add to the quesadilla. If I add onion, I do it separately as not everyone wants it. I just chop up half an onion into a microwave safe bowl add two tablespoons of butter and microwave for 2 min. It is not really sauteed but who has time for that. (really a sweat) You could do the same for bell peppers.
Step 3: Cooking
In a medium hot frying pan, place a tortilla in the center. Add and scatter about a half cup of cheese. Add any other ingredients to half of the tortilla.
Step 4: Folding and Flipping
After you do your fold you can start the next quesadilla. Just put all of the ingredients to one side and fold it right off. Allow a little more time on the second side to toast it properly. It ends up like an assembly line and greatly speeds things up.
Step 5: Cutting and Plating
I put the lid on my chicken mix and it will keep safely for a couple days. Obviously, chicken products should not be saved for more than a couple days for bacteria safety reasons. I work from home, with this I can have a quick hot lunch. My only mess afterwards is the griddle skillet.