After coming home from a busy day at work, the last thing that I feel like doing is standing in the kitchen for hours preparing dinner, which is what makes these Shredded Chicken Quesadillas the perfect choice for dinner! They can be thrown together in just a few minutes, and they can be customized to fit anyone’s taste!
First, you will need to start by cooking the chicken. Bring a large pot of water to boil and season the water with a dash of chicken bouillon. Place the chicken into the pot and allow it to boil until fully cooked and the internal temp reaches 165 degrees. Remove the chicken from the pot and place it into a large mixing bowl. Use a hand mixer to shred the chicken until it reaches the consistency you desire.
Next, you will need to dice up the onion and red bell pepper. Then in a large skillet over medium-high heat, add olive oil and when the skillet is hot add the bell peppers and onions. Mix the bell peppers and onions with the olive oil and allow to sauté until they start to become soft and slightly brown on the edges, which usually takes around 7-9 minutes. At this point, you can go ahead and mix the fajita seasoning with water and add it to the skillet, turn the heat to low, add the shredded chicken, and combine. Once you see the mixture start to simmer you can turn the heat off.
Take a tortilla and place it on top of the shredded chicken mixture, allowing the bottom side to become slightly wet. Then in a separate large skillet over medium-low heat, place the moist side of the tortilla down and spread a thin layer of cheese on one half of the tortilla, add a layer of shredded chicken, and then sprinkle a little more cheese on top. Fold the tortilla so that the folded edge is running down the center, press down lightly with a spatula, and allow each side to cook until golden and crisp (usually around 1 minute). Repeat this step for each quesadilla.
Let the quesadillas rest for a few minutes to slightly cool and slice them into three pie-shaped wedges. Serve with a side of salsa and sour cream and enjoy!
Ingredients
- 2 cups cooked shredded chicken
- 1 red bell pepper diced
- ½ medium yellow onion diced
- ½ teaspoon olive oil
- 1 package fajita seasoning
- 1 ½ cup shredded cheese taco blend recommended
- ½ cup water
- 4 10- inch tortillas
Instructions
- In a skillet over medium heat, add olive oil, diced red bell peppers and onions, let sauté until they start to turn soft (7-9 minutes). Mix fajita seasoning and water in a bowl and add to skillet. Add shredded chicken and combine, bring to a simmer and turn off heat.
- Take tortilla and place on top of shredded chicken mixture, slightly pressing down to allow for bottom side to become slightly moist. In a skillet over medium-low heat, place the moist side of the tortilla down and spread a thin layer of cheese on one half of the tortilla, add a layer of the shredded chicken mixture on top of the cheese. Fold the tortilla so that the folded edge is running down the center, press down lightly with a spatula and allow each side to cook until golden and crisp (usually around 1 minute). Repeat this step for each quesadilla.
- Let the quesadillas rest for a few minutes to slightly cool then slice into three pie shaped wedges. Enjoy!
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