I feel like Chicken Tonight

Chicken Quesadilla's

Let's all be honest...we all have that one night a week that is our busiest.  For me, as the kids all get older I find myself running them from one activity to the next.  Getting them on time isn't always the issue...its getting them a healthy lunch, dinner or snack.  

One of the most challenging facts about a quick dinner is always nutrition.  Although we would all love it to somehow be convenient to feed the kids a chicken dinner in the car that obviously is out of the question.  So finding healthy, nutritional and quick meals is the best way.  Finding those recipes is the first place to start so I'm helping us all out!

Chicken Quesadilla's are a staple weekly at our house.  Not only is it quick, cost friendly and fun for the kids who get to eat with their hands... its delicious! Who doesn't love melted cheese over chicken?

This recipe yields 12 portions.  (2 large tortilla's cut into 6 individual servings)

1 Ready to serve Rotisserie Chicken from your local grocery store (your only using the breasts for this recipe. The remaining chicken can be used for a second meal like stir fry, wraps or soups)

4 Large Tortilla's

2 cooked chicken breasts chopped or shredded

1/3 cup chopped red onion

1/4 cup chopped red pepper

1 cup shredded cheddar cheese  (Mozzarella, Monterey Jack or White Cheddar can also be used)

2 tablespoons chopped Parsley

Salt and Pepper

*For the children I don't use the onion on theirs...it can be overpowering for the little ones but it adds a sharp crisp flavour for the adults. I highly recommend using it on yours!

~Preheat the oven to 400 degrees

~Chop (or shred the chicken)

~Chop the onion

~Chop the red pepper

~Chop the Parsley

~Shred the cheese 

~In a large bowl, combine the chicken, pepper, parsley and onion (IF YOU ARE leaving the onion out for the kids then divide the chicken into two bowls-one with just chicken, cheese, parsley and peppers)

~Season with a pinch of Salt and Pepper

~Place one large tortilla on a baking sheet lined with parchment paper

~Place half the mixture evenly onto the tortilla

~Top with half the cheese evenly

~Place another tortilla on top

~Bake in the oven for 10-15 minutes until the cheese has melted and edges of the tortilla are crispy

~Cool then cut into 6 pieces and serve with a side of salsa and sour cream

~Repeat for the remaining Tortilla

You can keep this recipe vegetarian also by simply adding 1 cup of spinach to replace the chicken if you wish.

Natalie Mascia