Hi guys, it’s Tieghan from Half Baked Harvest! I have been reading food blogs since I was 13. I began cooking at the age of 15, soon after my mom had my little sister, Asher. At first my dad and I took turns making dishes but I loved seeing the reactions from my parents and siblings and eventually I took over full-time.
The kitchen has since become my domain and I not only make all meals there, but stock it as well. And when I say stock the kitchen I mean it. Five picky brothers, a little sister, two busy parents and a very happy 17-year-old Canadian snowboarder, all make up my family. Though I am a bit older now, my love for cooking has remained the same! I do it simply because I love and I love my the people around me happy!
I am so excited that Mariel asked me to contribute over here on her awesome blog! I am even more excited to share this super simple quesadilla recipe!
I know many of you Or So She Says readers are busy mom’s with picky little eaters! I may not have any kids myself, but I have brothers. Five to be exact. They’re picky. Like really, really picky. So I am not going to give you some complicated recipe with things your kids will NOT eat! Who on Earth wants to deal with that on a busy school night? Not you!
Loaded Chicken Taco Quesadillas with Fire Roasted Salsa
The Best Quesadillas Ever with Fire Roasted Salsa (she: Tieghan)
Ingredients
- 2 tablespoon olive oil plus a little more for the pan
- 4 tablespoons of your favorite taco seasoning divided
- 3 boneless skinless chicken breast or you can sub two grilled chicken breast
- 1 cup cooked rice white or brown
- 1 cup pepper jack cheese shredded
- 1 cup cheddar cheese shredded
- 4 large flour tortilla's
- 1 avocado sliced for serving
- Salsa:
- 1 can 14 oz Fire Roasted Tomatoes
- 1/2 cup fresh cherry tomatoes sliced in half
- 1/2 cup white onion chopped
- 2 cloves garlic chopped
- 1 whole jalapeno chopped (remove some of the seeds if you want a mild salsa)
- 2 chipotle peppers in adobo
- 1 tablespoon of the adobo sauce
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup cilantro or 2 tablespoons dried cilantro
- 1 lime juiced
Instructions
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To prepare the salsa combine all ingredients in the food processor or blender.
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Pulse until everything is evenly blended.
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Taste and adjust salt and pepper if needed.
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Remove from food processor or blender and refrigerate.
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For the quesadillas heat your grill to medium high heat, you can also use a grill pan. Place the chicken in a bowl and toss with the olive oil and 2 tablespoons of the taco seasoning. Grill the chicken for 5-7 minutes on both sides or until cooked through. Allow to cool five minutes and then chop into bite size pieces.
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Working with one tortilla at a time spread about 1/4 cup of the pepper jack cheese on one half of the tortilla, layer that with about a 1/4 cup of rice. Add 1/4 of the chopped chicken and sprinkle that with about 1/4 of the remaining taco seasoning (the more the better!). Spread about 1/4 cup of cheddar cheese over the chicken and gently fold the other half of the tortilla over. Repeat with the remaining tortillas and ingredients.
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Heat a large skillet to medium heat and add just a little olive oil to the pan. Cook each quesadilla for 3-4 minutes on each side or until the cheese has melted and the tortillas are crispy.
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Cut into wedges and serve with avocados and salsa if desired.
Ok. I am done. Go to town!