Kicked Up Chicken Quesadillas!

I love Mexican food and if I had my way we’d be chowing down on tacos and fajatas every night of the week.  Sadly most of the family feels the total opposite and while the majority of them do like Mexican food I still find myself looking for new dishes to introduce them to in the hope that they will become Mexican cuisine lovers as well.  Since everyone in the family loves chicken quesadillas I decided to revamp my original recipe and  kick things up a few notches…and of course I just had to share it with all of you! 

 

Chicken Quesadillas

(serves 8)

Ingredients

4 Boneless, skinless chicken breasts cut in 1 inch strips and browned or grilled (leftover chicken would also work great)

1 package of 10 count flour tortillas

1 small can of diced green chilies (drained)

4 oz. cream cheese (softened)

18 oz.  package of cheddar jack shredded cheese

1 tsp. cumin

salt and pepper to taste

Non-stick cooking spray

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

 

Cut chicken breasts into 1 inch strips, then brown on the stovetop seasoned with salt and pepper to taste as well as 1tsp. cumin (you could also bake or grill the chicken breasts and then cut them) leftover chicken works well for this recipe.  Place 4 oz. of cream cheese into a microwave safe bowl and microwave until soft (not melted) I microwave in 15 second increments. 

 

 

Once cream cheese is soften add 1 small can of drained diced green chilies to the cream cheese mixture, stir until well blended.

 

 

Next add cooked chicken strips to the cream cheese mixture. 

 

After cream cheese mixture is well blended it’s time to begin assembling the quesadillas.  Place a small amount of cheddar jack on half of the quesadilla.

 

 

Follow that with about a tablespoon of the cream cheese chicken mixture on half of the tortilla to make what I call “easy quesadillas” you can use 2 tortillas to make each quesadilla, but I find that half quesadillas are much, much easier to handle.

 

 

Finish each quesadilla with more shredded cheddar jack on top of the chicken mixture.

 

 

Fold the tortilla over to make a half moon or crescent shape.  Place quesadilla in hot skillet that has been sprayed with non-stick cooking spray, cook until lightly browned and then flip over. 

 

 

Cut quesadillas into thirds and serve with a side of Spanish rice (Rice-a-Roni has THE best Spanish rice out there) and your favorite salsa, sour cream, and or guacamole to dip your quesadilla in.