Friday, February 26, 2010

Chicken Veggie quesadillas

All I heard from my husband who hates Quesadillas is "Oh my goodness, these are so good. Even with all the veggies in the Jacob ate two.
If you are a vegetarian just leave the meat out, that is what I did with my oldest son's.
These are really good, I think the orange flavored chicken that I used from my salad last night made a difference also. I was just thinking that I did think I posted the recipe for the chicken only the salad. So I will post the chicken recipe right after I post this recipe.

Cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla
Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.
Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts."

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