When I really want to treat my husband to a dinner that he loves, I make these. He has said many times that if he was served chicken fajitas or chicken quesadillas every night for the rest of his life he would be content. They are somewhat time-consuming so I only make the effort when I have time, feel like being in the kitchen lazily working on something, or, when I feel like making my husband happy!
The great thing about a quesadilla is that you can make it any way you please. If you don’t like chicken or cheese then don’t add it and use more of another ingredient or add something else. This is a dish that can satisfy all of the people all of the time!
You will need; 2 boneless chicken breasts, sliced thinly, 1 green pepper & 1 red or yellow pepper, sliced thinly, 1 jalapeno pepper, thinly sliced (including seeds and ribs), 3 cloves garlic, finely chopped, juice of 1 lime, 8 flour tortillas, 4 tbs sour cream, 1 cup fresh spinach, 1 cup cheddar cheese, grated 1 cup refried beans, warmed, hot sauce (I use Tapatio brand – look for info. in my pantry section), olive oil.
1 – If you are going to make your flour tortillas from scratch like me – then do it first. I can’t tell you how much better they taste and they are really not too difficult to make. Since I started making them myself I cannot eat this dish without them. The taste of the fresh flour tortilla alone is enough to prompt me to make this dinner! To find the recipe, type Flour Tortilla in the Search Box to the right of the blog.
2 – Slice the peppers, put in bowl and set aside.
3 – Slice chicken and put in bowl along with the chopped garlic and lime juice. Add 2 tbs olive oil and mix. Cover and set aside.
4 – Put big saute pan on high heat and add 2 tbs olive oil. When it is very hot add the peppers and cook for 5 to 7 minutes or until there are some browned sides and edges. Tip peppers into bowl and set aside.
4 – Leave pan on high and add the chicken. There will be a big sizzle! Cook for about 6 to 7 minutes until tender. Add the peppers back to pan and turn heat off.
5 – To assemble quesadillas: Put a pan on low to medium heat (just big enough to hold the 8″ tortilla and when it is nice and warm (give it 3 minutes or so) add a drop of olive oil.
Spread a 1/4 cup of refried beans on the surface of a tortilla and place on the pan. Add the peppers and chicken, followed by a 1/4 of the spinach and cheese.
Add a few dashes of hot sauce (optional) and cover with another tortilla.
6 – When the bottom has lightly browned, carefully flip tortilla and brown on other side. Press down gently with an egg flip so as to become “sandwich-like”. Remove from pan and add a little sour cream and more hot sauce if you like.
Cut into 4 pieces and serve. You can also keep them warm on a baking sheet in the oven (150*) while you cook the rest of the quesadillas. (I usually have two pans going at the same time).