- 2 large boneless chicken breast, cut into small pieces
- 2 teaspoons Tabasco hot sauce (your taste)
- 1 yellow onion, minced
- 2 cloves of garlic, minced
- 1 tomato, chopped (optional)
- 1/2 teaspoon each garlic and onion powder
- ½ teaspoon kosher salt
- 2 teaspoons dried oregano
- Non-stick cooking spray or a little olive oil
- 2 cups cheddar cheese, Monterey Jack or a Mexican combination
- 8 flour tortillas
- sour cream
- your favorite salsa or pico de gallo
Something “cheesy” is the last side the Food Network and bloggers like me will be sharing in the sensational side series this season.
One of my family’s favorites are these amazing cheesy chicken quesadillas! We decided against creating a ‘cheesy” (a really silly and lame) video of us making these delicious quesadillas together. We were tempted however.
These quesadillas are always a delicious side, appetizer, lunch, or even a quick dinner. We love making them on days when we don’t have a lot of time to cook. I usually serve it with a salad.
I just love how the grated cheese on the corner of the tortillas browns up when it hits the heat. I love the crispy texture and flavor! That’s what gave me the idea to make my inside out grilled cheese with bacon sandwiches.
Watch how easy these quesadillas are to make!
Prepare your filling:
In a large skillet add 1 tablespoon olive or canola oil. (I used the Portuguese olive that I purchased on my last trip to my hometown of Fall River, Massachusetts. It’s so good!)
Add your onion and garlic and cook until onion is translucent. Add your chicken, tabasco sauce, oregano and salt. Cook about 5 minutes or until chicken is cooked through, but certainly not dry.
Coat a skillet with cooking spray. Sprinkle 1/4 cup cheese on top of a flour tortilla. You can use less cheese if you’d like, but why would you want to?
Now add one quarter of your cooked chicken, a touch more cheese, cover with another flour tortilla and brown on each side.
Cut your quesadilla in quarters and top with a nice dollop of sour cream and salsa or pico de gallo!
From our hearts to yours,
Elise and family
Here are more cheesy favorites from my friends:
Jeanette’s Healthy Living: Fresh Tomato Burrata Cheese Pesto Dip
Napa Farmhouse 1885: Roasted Asparagus With Balsamic Vinegar and Parmigiano-Reggiano Cheese
Red or Green: Grilled Vegetable and Cheese Quesadillas
Feed Me Phoebe: Skillet Lasagna With Zucchini, Arugula and Fontina Cheese
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Seared Scallops With Spring Vegetables
Devour: Cheese-Filled Summer Side Dishes
Made by Michelle: Broccoli Cheese “Meatballs”
The Heritage Cook: Creamy and Cheesy Potato Casserole (Gluten-Free)
Dishin & Dishes: Baked Squash Casserole
FN Dish: Cheesy Spring Sides