Friday, February 14, 2014

Chicken & Vegetable Quesadillas

 Like every holiday there are more times than not, those specialty dishes. For Thanksgiving it means cooking a turkey for several hours until it's golden brown. For Christmas it means cooking a ham and having leftovers for breakfast the following day. 

 For Valentine's Day it means couples will endure in seafood, such as oysters or lobster.  But, why not have a recipe that shows you care without the hassle.

Chicken & Vegetable Quesadillas
- 2 Chicken Breasts
- Olive Oil
- Tortillas
- Chopped Onion
- Chopped Green Pepper
- Frozen Corn
- Frozen Broccoli
- Shredded Cheddar Cheese
- Salt & Pepper

Makes: About 6 Quesadillas

Start this recipe by heating a medium sized skillet on the stove. Chop your chicken breasts into quarter size pieces and cook them until done. I season the chicken with a little bit of pepper and salt, to add flavor to the chicken. Once the chicken is done, set your pan aside and start cooking your vegetables.

The best part about this recipe is you can add as many vegetables as you want. You can even change it up and add your favorites. I went with a healthy choice and used what's pictured left. 

Just to get an idea about portion, I use about a 1/3 - 1/2 cup of each chopped vegetable. I usually throw the pepper in the skillet first, because it takes the longest to cook, followed by the onions, broccoli and the corn. 

The key to a good quesadilla is how they cook. Take your olive oil and pour some in a bowl. Lay out a tortilla on a plate and paint a light layer of olive oil on each side. Then, pick whichever side and sprinkle the amount of cheese chicken and vegetables that is desired. But, only sprinkle it on half of the one side because it makes the next part easier.

Finally, fold it over gently. Place the quesadilla on a hot griddle and cook each side until cheese is melted and tortillas are golden brown. Then, add some corn salsa and rice! Then, enjoy your romantic Mexican meal! Happy Valentine's Day!

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