Don't you just love it when someone else does the cooking for you?! I feel so spoiled. My Honey fried a batch of delicious catfish last night, and then tonight my daughter Sarah made these wonderful chicken quesadillas. They are super easy, and you've probably made them before, but just in case you haven't, here is the low-down on them, so you can try them some time. These would be another good S.N.A.C. snack! Because I wasn't doing the cooking, I was free to roam around, with the camera, and snap "play by play" pics!
3 large boneless, skinless chicken breasts, cut into bite size chunks
McCormick's Fajita seasoning
1 medium onion, diced
1 red bell pepper, diced
4 cups shredded Colby Jack / Cheddar cheese (whatever your favorite cheese is)
1 pkg. Manny's whole wheat taco shells (burrito size)
Heat a heavy skillet over med. high, drizzle olive oil generously over the bottom and place chicken chunks into the oil. Season heavily (sprinkle them 2 or 3 times) with McCormick's Fajita seasoning. Cook 4 to 5 minutes until chicken is done. stirring occasionally. In separate iron skillet, heat olive oil in bottom of pan and place diced onions and peppers. Cook until tender and slightly carmelized. Dump onions and peppers into the cooked chicken and stir to combine. Keep warm. Scrape out the skillet that you fried the onions and peppers in, as best you can with a spatula, because you will be using that skillet to cook the quesadillas in.Now, using the same skillet you used for the onions & peppers (it's already heated and well seasoned) plus, you don't have to dirty another pan, place 1 taco shell in the bottom of the pan, place a handful of shredded cheese on the shell, then a couple spoonfuls of the chicken mixture,then another handful of cheese,then top with another taco shell.Now place a clean, medium size iron skillet on top (or some other heavy object - use your imagination). Don't make fun of my top iron skillet! I know it's ugly. These things take a beating around here! They get used ALL the time. Heat for 1 minute or when golden, remove the top iron skillet, flip the quesadilla (when you flip it, be sure to hold the top shell in place w/ your hand, since the cheese isn't melted on top yet and it may slide. Replace the medium iron skillet and cook the other side for 1 minute or when golden. Remove the skillet and the quesadilla. Using a pizza cutter, cut the quesadilla into quarters and serve immediately. My girls like to serve it with either sour cream or ranch dressing.
*Be sure to use a small drizzle of olive oil in the skillet before you cook each quesadilla - you don't want the shells to stick to the pan.
Makes 4 whole quesadillas.