I know I don’t like spending hours in the kitchen on a typical day, I’m sure you don’t either. These quesadillas are not only simple, but it only took me an hour to do from defrosting the chicken to putting them on the plate with sour cream and salsa. I normally cook for myself and Chris so I only used on breast. I ended up making about 6 small quesadillas, which was more than enough for the both of us.
1 Chicken Breast
1 Large Jalapeno
2 Garlic Cloves
6 Flour Tortillas
2 Cups of Cheese
Salt & Pepper to taste
While I defrosted my chicken breast, I chopped up my garlic and jalapenos and shredded my cheese. By then my breast was thawed enough to slice into about a 1/4 of an inch slices. I recommend a sharp knife for this.
I then put olive oil in a pan (just enough to coat the bottom), let it heat up and added my garlic. I let that sit for about 30 seconds, on a medium-high heat. Just enough time to let the garlic get a golden brown, and then I add the chicken. I let the chicken cook for about 2 minutes on each side (until there was no pink). Due to how thin I sliced it, it didn’t take long to cook at all. I then took another pan that was big enough to fit a tortilla and started to heat that up on a medium heat. I slapped a tortilla on it and added cheese and jalapenos. Once the cheese started to melt I then added the chicken and put some more cheese on top, that way the tortilla would stick to both sides.
I then closed the tortilla and flipped it so the cheese could melt. I let it sit for a minute or so on both sides until it turned a little brown, but that is because I like mine a little crispy. Just keep an eye on them and keep flipping to make sure it is to your liking.
Voila! A tasty quesadilla that didn’t take very long, and didn’t require a ton of ingredients.