|image and recipe inspiration from halfhourmeals.com
This is one of my go-to recipes when I realize too late in the day that I haven’t planned dinner. (AND it’s one my husband calls restaurant-worthy!) I love it because it’s a few simple things you can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.
I pick up some grilled chicken from the grocery store deli, grab an avocado and some appropriate cheese if I don’t already have some at home. Tortillas and hot sauce are usually in my fridge. Butter: always!
For the chicken, you can use any already-cooked chicken you have on hand or can easily obtain. Grilled, roasted, whatever! Tear it apart with your hands; this lets you find and dispose of any parts that are overdone and chewy. It also creates a nice, uneven surface for the sauce to cling to. Or you can use already shredded chicken, if that’s what you have on hand.
Quick easy buffalo chicken quesadillas
two small chicken breasts and one thigh, already cooked
1 T. butter, plus extra for greasing the pan
3-4 T. hot sauce (I like Cholula Chipotle)
4 flour tortillas, fajita size (6 to 7″)
4-5 oz. queso fresco or Monterrey Jack, shredded
Put the 1 T. butter and the hot sauce in a small skillet over medium-low heat. While it melts, tear the chicken apart and slice the half avocado thinly. Once the butter is melted, stir it around to mix in the hot sauce, then add the chicken to the pan and toss lightly to coat. If you still need to finish your prep, turn the heat under the chicken mixture a little lower.
Put a large skillet on another burner, and turn the heat to just-under-medium. Let this heat up while you assemble the quesadilla.
Lay one tortilla on a cutting board or edgeless cookie sheet. Sprinkle about one fourth of the cheese on it; top with half of the avocado slices (1/4 of the avocado), then scatter half of the chicken on top of that. Sprinkle over this another fourth of the cheese, and top with a second tortilla. Press it down lightly, and if any chicken bits fall out, tuck them back in.
Lightly coat the large skillet with butter — just enough for the size tortilla you’re using. Carefully slide the quesadilla onto the hot skillet, and cook for a few minutes, till the color on the underside is GBD. (Golden brown and delicious!) Turn it over and heat the second side likewise.
Remove to a cutting board, and repeat the process for the other half of the ingredients.
When both quesadillas are done, slice them into sixths. (A rolling pizza cutter works nicely.) Serve with sour cream (and/or plain yogurt) and salsa on the side.
Serves 3 to 4.
Here are the nutrition facts, based on 3 servings per recipe, via myfitnesspal.com:
|Amount Per Serving
|% Daily Value *
|Total Fat 23 g
|Saturated Fat 11 g
|Monounsaturated Fat 4 g
|Polyunsaturated Fat 3 g
|Trans Fat 0 g
|Cholesterol 89 mg
|Sodium 871 mg
|Potassium 294 mg
|Total Carbohydrate 27 g
|Dietary Fiber 19 g
|Sugars 0 g
|Protein 36 g
Based on this recipe from HalfHourMeals.