We absolutely love Mexican food at our house! Recently when I needed a quick supper, I whipped up a Chicken Quesadilla that was fast, filling and fantastic!
As I’ve said many times, one little trick to fixing a quick meal is having cooked chicken, beef or turkey in your freezer. There are so many options for fast meals if the protein part of the meal is already done! For this recipe, I pulled my cooked chicken breast out of the freezer, thawed it in the microwave, then tossed it into my Kitchen aid mixer for the fastest way to shred the m
That step makes it so easy to shred chicken! I learned that trick from my sweet friend, Angie! That’s what friends are for, right?!
If you don’t have chicken ready to cook, you could buy a rotisserie chicken. I love the $5 ones from Sam’s Club!
Once I had the chicken shredded, I added some salsa to make the meat super flavorful and moist. Just eyeball it – add enough to add that great Mexican taste to the chicken.
I laid four tortillas on a baking sheet and sprayed them with cooking spray and then flipped them over so the sprayed side is down. I layered the meat on each one, then black beans and shredded cheese. I folded them over and popped them into a 375 degree oven and let them get toasty on one side, then flipped them over to the other side to get browned a bit.
I served them with sour cream and avocado. I plated them with some Mexican rice that I had made up earlier and frozen and also served fresh fruit alongside. This meal came together in about 15 minutes!
The outside was crispy while the inside had that flavorful chicken and melted cheese. This is so easy and delicious that it makes stopping for fast Mexican food seem ridiculous!
- Cooked Chicken Breast
- Jar of salsa
- Flour Tortillas
- Black beans
- Shredded Cheddar Cheese
- Cooking Spray
- Sour Cream
- Add Salsa to cooked, shredded chicken breast meat.
- Lay tortillas on a baking sheet. Spray with coking spray then flip tortillas over.
- Layer chicken, black beans and shredded cheese.
- Fold tortillas in half and place in 375 degree oven. Toast until tip is golden. Flip over and brown the other side.
Now let’s add a great ending to this simple meal! If you’ve ever had Fried Ice Cream in a Mexican restaurant, you know how good it is, but this version requires no frying, yet mimics the taste so well! It’s super easy, you just need to do this dessert a little ahead of mealtime. You can find my recipe here.
I love knowing I can have a great Mexican meal in minutes without stopping at a Taco Bell! I hope you’ll put this entree’ on your menu!
With love from my country kitchen,
6 thoughts on “Quesadillas – Fast, Filling & Fantastic”
I’ve never made quesadillas in the oven – what a smart idea!
I hadn’t either. It simplified it so much!
Wow – brilliant! Quesadillas are like pancakes…so tricky to get everyone’s ready at the same time. This is a great idea of cooking them all in the oven!
I know! Even for the two of us I found this method so much easier!
I have never tried them in the oven! Brilliant!