This week I needed something fast and easy for dinner and this was the happy result: Grilled Chicken and Red Pepper Quesadillas. In case you are unsure how to pronounce the word, quesadilla, it’s easy: CASE-uh-DEE-uh. If you’re going to order this in a restaurant sometime or serve it to guests, it’s VERY important that you pronounce it correctly, lest someone snicker.
As with many of my quick and easy dinner, this one started with leftovers. This dinner only has six ingredients; isn’t there a TV show that forces cooks to do things like that?
Grilled Chicken and Red Pepper Quesadillas
- 1 ½ pounds grilled boneless, skinless breast, sliced into ½ inch strips and divided into 4 equal portions
- about 2 c. shredded extra sharp cheddar cheese
- 1 red pepper, sliced into strips and sauteed
- 1 yellow onion, sliced and sauteed
- about 4 T. Caesar salad dressing
- 16 small flour tortillas
I would first like to point out that this was a landmark meal for me because I only cooked for four people. It’s been years and years since I’ve intentionally only cooked dinner for four eaters!
Start by sauteing the pepper and onion together until the onion is getting translucent and the pepper is still just barely crunchy. I shook the salt shaker over the pan while the veggies were cooking just to bring out the flavors a little more. When you’re done, divide them into four equal portions.
Toss the chicken strips with the Caesar dressing. This little detail is actually the key to taking these from plain-jane quesadillas into the realm of amazing.
Heat a large skillet on a medium-low burner; place two tortillas on the skillet. Spread ¼ c. shredded cheese on each tortilla. Then layer the chicken and the pepper and onion. Put a second tortilla on the top of each quesadilla. Tortillas will scorch easily so watch them closely. When the bottoms look to be getting brown and a little crispy, carefully flip the quesadillas and brown the second side. The goal is to melt the cheese inside the quesadillas. If the tortillas are browning too quickly, turn your burner down.
My true confession is that I always manage to burn at least one set of quesadillas just a little, so don’t be discouraged if that happens to you. MY problem is that I get to talking….
I sliced the small quesadillas in half and stacked them on a plate to serve them. If you use much larger tortillas, which is perfectly workable, increase the ingredients proportionally. The quesadilla wedges also make great appetizers to serve guests before a Mexican feast. Of course leaving the meat off these quesadillas will also please your vegetarian eaters.
Some of you kind readers may have wondered where we’ve been lately and that’s a good question. A week and a half ago, I saw my oldest son married off, I hosted many, many, many relatives and friends for many, many, many meals. It was a wonderful time that we’ll all remember for the rest of our lives, but there was NO time for writing blog posts! Over the next few weeks I hope to be able to catch up and share some of the amazing food we had and our firsthand experience of catering a rehearsal dinner for 70. It ROCKED.
Laura, who joined us for the wedding, is also in the middle of moving across the country (like ALL the way across!) and she’s just days away from Truck Day when it’s time to load the truck and roll out. She clearly hasn’t has time to write blog posts either. But we’re both optimistic. I don’t expect that like won’t be busy but hopefully not THIS busy the rest of the summer!
Meanwhile, I invite you to browse some of our different categories for idea as summer produce starts gracing your kitchen. It’s Farmer’s Market time and the produce looks more beautiful than ever.
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