I don’t make quesadillas very often, because between the tortillas and cheese and butter, I know they are not good for you, but once in a while, it’s ok to splurge. When I do, I like to make it worth my while. If I’m going to consume all of those extra calories, I want to make it count! I make an entire meal out of them, rather than serving them as an appetizer. My mom used to make them sometimes for lunches during the summertime. Back then, she just made them with cheese and they were fantastic, but I like to make mine with lots of chicken and bell peppers, onions and a mix of cheeses with different garnishes to make a hearty entree out of them.
I like to make mine with my Killer Ketchum Marinated Chicken Breast, which can be found in this post on the blog. It’s delicious on its own, but it’s also great in a salad, tacos, or in these quesadillas. It’s full of flavor and because I use lean chicken breast, it’s a guilt-free ingredient (unlike the cheese!)
It’s tender, it’s juicy, and it’s got TONS of great flavor.
I also like to add some peppers and onions that I lightly sauté in olive oil, S&P. A little bell pepper and some onions add some crunch and vitamins to this flavorful dish. This is definitely a decadent dish, but the lean chicken breast and fresh veggies make it a little less of a guilty pleasure.
My favorite flour tortillas are the La Favorita brand. They are made here in Colorado. I don’t know if they are available nationwide, but if you live in Colorado, I highly recommend them. They taste fresh and handmade and are a million times better than ordinary Mission tortillas. I’m not bashing Mission, but locally made are so much better!!! If you don’t have to buy mass produced, stick with local. You can taste the love in them. I always prefer to buy anything that is grown or produced locally versus major brands. Sometimes you don’t have a choice, but if you do, support your local businesses.
To prepare the quesadillas, I like to use a cast iron grill pan with a little butter. I simply butter the grill pan and place one tortilla down and top it with the peppers and onions, marinated chicken breast and cheese and cook until browned, then flip and brown the other side and cook until all the cheese is melted and both sides have browned completely. See how crispy the outside of the tortillas get? That is pure goodness.
Top the quesadillas with fresh guacamole, sour cream, green onions, olives, fresh tomatoes, or whatever topping suits your fancy. These make a great weeknight dinner or a fabulous party dish.
Enjoy! I hope you will give this recipe a try. If you do, come back and leave a comment and take a photo of your own creation and tag #ketchumkitchen on Instagram so I can see them.