It's a longstanding tradition in our house that each of the kids cook dinner once a week during the summer. Typically I allow the kids to choose their own menu and yes, we have had to eat piping hot chili in the middle of July before.
A few weeks ago when it was my daughter's turn to take over the responsibility of dinner, she prepared chicken quesadillas and they were outstanding. Ben and I were in the kitchen to assist as needed but she was really pretty independent in her quesadilla making.
Rio Grande Quesadillas
2 cups shredded chicken
¾ cup water
1 envelope taco seasoning
1 cup refried beans
2 Tablespoons vegetable oil
6 Flour tortillas
1 1/2 cups Mexican cheese
1/4 cup cilantro (optional)
1/4 cup green onions (optional)
In saucepan, bring chicken, water and seasonings to a boil.
Reduce heat and simmer for 10 minutes. Stir in beans.
Spoon 1/3 cup mixture over ½ of each tortilla.
Top with onions, cilantro and cheese. (No cilantro or onions for this family.)
Fold over.
Kid friendly and quick and easy to prepare - perfect. It's also a great way to use up leftover chicken. I shredded the leftover tequilla chicken that I had grilled over the weekend for this batch of quesadillas.
The quesadillas were a big hit.
Ciao!
Rio Grande Quesadillas
2 cups shredded chicken
¾ cup water
1 envelope taco seasoning
1 cup refried beans
2 Tablespoons vegetable oil
6 Flour tortillas
1 1/2 cups Mexican cheese
1/4 cup cilantro (optional)
1/4 cup green onions (optional)
In saucepan, bring chicken, water and seasonings to a boil. Reduce heat and simmer for 10 minutes. Stir in beans. Spoon 1/3 cup mixture over ½ of each tortilla. Top with onions, cilantro and cheese. Fold over and cook in oil for 1-2 minutes on each side. Cut into wedges.
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