Easy to Make Chicken Quesadillas

My family loves homemade chicken quesadillas. Unlike the ones that you find out in your local restaurant, you can control the ingredients that go into the filling. If you don’t like onions, omit them. If you’re not a fan of spicy peppers, don’t use them. If you like extra tomatoes, add more, etc.

One of my very favorite chicken quesadilla recipes is one that I found on the internet. We don’t rip off other people’s content (like others do), so I’ll be posting the link to the website. She gives excellent step-by-step instructions on how to make them. Of course, you can alter the recipe to your own liking.

Web: Mels Kitchen Cafe has the BEST recipe for them that I’ve found.

When I make them for the family…I make EXTRA ones and freeze them. Yes, you can freeze them! You’ll want to let them completely cool and then wrap them individually. Then place into a large freezer storage bag. Label and freeze. I like wrappy individually so that my kids can grab them out of the bag and enjoy them as an afterschool snack or I can grab a few for a quick weeknight meal.

You’ll want to thaw them on the counter-top for 15-30 minutes or microwave at 50% power for 2-3 minutes on the defrost setting. You can then reheat them until they’re piping hot in the microwave at 100% power for 2-3 minutes, let stand for 1-2 minutes and then serve. Another option is to place a little bit of oil into a hot skillet and simmer each side for 2-3 minutes in the oil. Remove and place on a plate lined with paper towels. Let sit for a minute or two and then serve.

When serving quesadillas you want to serve them with dippers like sour cream, ranch dressing, guacamole, pico de gallo, your favorite salsa, etc. YUMMY Good!

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