Saturday, July 28, 2012

Chicken Quesadilla

I have to admit.... this is one of my favorite meals at the moment! Totally hits the spot if you are looking for a tasty Mexican meal.
  • 2 lbs of Boneless Skinless Chicken
  • 10 oz. package of Saffron Rice
  • 1 package of medium flour tortillas
  • 1 Green Pepper
  • 1 can of Mexican Lime and Cilantro Rotel
  • 2 tbs of Taco Seasoning
  • 3 oz. of Cream Cheese (softened)
  • 8 oz of Monterrey Jack Cheese
  • 1 tbs. melted butter
 Onto the pictures! 
First off, start the rice per the instructions on the package. Once that is going, dice up the chicken. Two lbs of boneless skinless chicken was three chicken breasts.
 Closeup of what the pieces look like.
 Cook on medium heat. When the chicken is about halfway done, add the taco seasoning and the Rotel.
 Yay! Rice is done!
 Finely dice up the green pepper. I do not cook the pepper because I enjoy that fresh crisp in the mixture. Adds to the texture.
 Once the chicken is done, put the chicken mixture into a mixing bowl. Add the green pepper and 1 cup of the rice. The rest can be used as a side dish.
Once mixed,  you can add the cheese and cream cheese. I know, it may not look very pretty, but believe me- it's tasty!

 Butter one side of two tortillas, then place about 1-1 1/2 cup of the mixture on one of the tortillas. Butter sides will be facing out. (Secret: use low carb tortilla shells to help on the carb front!)
 Place on a Panini Press for a minute or two.
  Other great additions to this would be black beans and onions.


  1. This looks amazing! I'm definitely going to try it. Yum!

  2. That looks yummy! Thanks for sharing!! :)



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