Quesadillas are quick and easy to put together and serve for a warm and comforting meal. Combine it with Mexican Rice to make it even heartier!
By the way, this recipe (and many others!) was recently featured in our Family Favorites Menu Plan. (Use coupon code FamilyFriendly at checkout to save $15 on a annual membership today!)
- 2 tablespoons extra virgin olive oil
- 1 small or ½ medium onion, finely minced
- 2 cloves fresh garlic, finely minced
- ½ cup organic chicken broth
- 2 tablespoons homemade taco seasoning mix*
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter
- 8 10” flour tortillas
- 2 cups pre-cooked chicken, shredded (rotisserie works great)
Add extra virgin olive oil and onion to large cold skillet. Heat over medium-high heat until onion becomes translucent, about 6 – 8 minutes. Add garlic and stir for 1 – 2 minutes or until it starts to turn brown.
Add chicken broth, taco seasoning, salt and pepper to pan. Stir until dry ingredients are completely dissolved.
Add shredded chicken to the pan and toss to coat in the seasonings. Turn heat to medium-low and simmer until any excess moisture is absorbed.
Remove from heat and keep warm.
Place butter in a clean skillet and heat over medium-high heat until melted. Swirl until bottom of pan is thoroughly covered.
Place one tortilla in pan. Top with ½ cup seasoned shredded chicken mixture and ½ cup shredded cheese. Add fresh cilantro and diced jalapeno peppers, if desired.
Distribute ingredients evenly and place second tortilla on top. Carefully flip once the bottom tortilla turns golden brown.
Once both sides are browned and cheese is melted, remove from heat and slice into 8 wedges. Serve immediate with fresh salsa, guacamole, sour cream or pico de gallo.
*Homemade Taco Seasoning recipe:
- 6 teaspoons chili powder
- 5 teaspoons paprika
- 4 1/2 teaspoons ground cumin
- 3 teaspoons onion powder
- 2 1/2 teaspoons garlic powder
- 1/8 teaspoon cayenne pepper
Just mix it all up in an airtight glass jar or container and store for up to 6 months.