Super-Quick Chicken Quesadillas

Makes 2-4 servings

When I’m in the fog of book writing, this is an easy way to get dinner on the table fast. We writers (and writer-husbands) can only consume so many gluten-free frozen pizzas, you know.

Ingredients

  • 2 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • 1 onion, ½ cut into chunks, ½ diced

  • 2 fresh jalapeños, diced

  • Taco seasoning, to taste

  • Shredded cheese, as desired

  • Tortillas (I use corn for the gluten-free peeps)

  • Salsa, sour cream, and guacamole, to taste

Directions

  1. Fill a medium saucepan ¾ full with water.

  2. Heat the water to a boil.

  3. Place the chicken breasts, onion chunks, salt, and pepper in the water. Boil until cooked through (I do about 25 to 30 minutes).

  4. Remove the chicken from the water, and put it in a medium-sized bowl.

  5. Shred the chicken with a fork and add the sliced jalapeños, diced onion, and some taco seasoning. Toss so that everything is equally distributed.

  6. Put the meat mix and some shredded cheese on a tortilla, top with another tortilla, and cook in a quesadilla maker until heated through and the cheese is melted.

  7. Top with salsa, more cheese, sour cream, and/or guacamole. Boosh! Dinner is served.

Cook’s Note

If you don’t have a quesadilla maker, you can heat the quesadillas in the oven on 350 degrees F for 10–15 minutes, or whenever the cheese is melted.

Chicken, EntreesJ.T. EllisonComment