Tuesday, April 6, 2010
chicken quesidillas and guacamole
These are simple enough to make on a weeknight when you are in the mood for some Mexican! While I was making these tonight my husband reminds me (as he does every time I make something with cheese), that he "really likes cheese so when I put on the amt. of cheese I think is enough... to triple that!!" LOL He says this and he is thin!!! so jealous!! :) Anyway here's the recipe. Quesidillas are very forgiving, so you can add or omit whatever ingredients you like.
Ingredients for chicken quesadillas: (for 2)
2 large pieces of boneless skinless chicken (cooked on the grill, stove or you can even buy it already cooked at the grocery store)
2 burrito size flour tortillas
?? shredded reduced fat cheese (we used cheddar and mozzarella, you can also use goat cheese, ricotta or whatever you like! )
half of a package of sliced mushrooms (around 3/4 cup)
1/2 red onion (chopped)
1. Spray a nonstick skillet with cooking spray.
2. Saute the mushrooms and onions til onions are caramelized and the mushrooms are tender.
3. Remove from the pan and set aside , then add chicken to this mixture.
4. Lay one tortilla in the pan and add around 1/2 cup or so of the chicken mixture on HALF of the tortilla.
5. Sprinkle as much cheese as you like on top of the chicken mixture.
6. Fold over the tortilla and cook on each side for around 3 minutes or until lightly browned and slightly crispy on both sides.
7. Remove from the pan and cut in half using a pizza cutter.
8. Serve with salsa, sour cream and guacamole (recipe follows) if desired.
3 diced ripe avacadoes- (make sure they are slightly soft when you push on them)
2 teasp. extra virgin olive oil
1 Tblsp. chopped red onion
2 Tblsp. chopped cilantro
salt and pepper
minced garlic (1 clove)
Mix all ingredients together with a fork to help give the avacadoes a nice consistency.
Serve with your favorite tortilla chips
Tip: Keep one of the avacado pits in the guacamole in case you have left overs. This will keep the guacamole from turning brown. You can also cover with a piece of plastic wrap making sure the wrap touches the guacamole all across the top of it. This prevents the air from getting to it and keeps it green.