Tuesday, May 5, 2009

Quick Chicken Quesadillas

Don't you just hate it when you're hungry and don't want to wolf down a whole bag of Pringles by yourself? I usually hit this stage around 6 pm when the Bean is attached to my leg, the house is a wreck, and TJ's no where to be found. So what's an industrious girl to do? Create a new recipe, of course! Check out this remarkably tasty concoction. . .

1 12.5 oz. can cooked chicken in water, drained
1/3 white onion, finely chopped (I use my mini chop food processor and do the onion and mushrooms together)
1 small can mushroom stems and pieces, chopped
1/2 tsp. poultry seasoning
1 flour tortilla
palmful of shredded cheese
olive oil

Put the drained chicken in a small nonstick skillet and break it up with a fork. Add the onion, mushrooms and poultry seasoning, then heat over medium until onions are cooked and translucent, stirring every now and then. Remove chicken mixture from the skillet and wipe the skillet down with a damp paper towel. Put a teensy bit of oil or melted butter in the bottom of the skillet and swirl it around. Put the tortilla in there, spread some chicken mixture over HALF of the tortilla, then top the chicken mixture with the cheese. Fold over the other half of the tortilla to make a half-moon shape, and cook on one side until golden brown. Flip, and cook on the other side until it's equally golden.

* This would be GREAT with leftover Thanksgiving turkey, shredded, and a little cranberry sauce on top. Fancy, fancy!


Post a Comment