The New England Patriots are a big deal in our household. Autumn Sundays revolve around the game and I love that it gives me a reason to cook hearty and delicious food. My husband made a request for some quesadillas yesterday (I love when he makes specific requests!) and I was excited to deliver.
Quesadillas are simple and versatile. They are an easy go-to and they are an especially great way to use up leftovers. Do you have some grilled veggies you want to reincarnate? Toss them in a quesadilla. Leftover roasted chicken? Do the same. You can create a last minute masterpiece of a dinner by simply digging through your fridge. My philosophy about quesadillas is similar to that of tarts. The options are endless!
Game Day Loaded Quesadillas:
- 1 tablespoon ground cumin
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 4-6 thinly sliced chicken breasts*
- 4 wheat wraps or tortillas
- 1-2 cups shredded Mexican cheese (about 1/2 cup per quesadilla)
- 1 avocado, cubed
- 2 tablespoons canned or fresh chopped chiles
- 1 cup salsa (make your own or doctor up jarred salsa by adding fresh cilantro, black beans, and/or corn kernels)
- 1 bunch scallions, finely chopped
- dollops of sour cream or non-fat Greek yogurt
Combine first three ingredients.
Rinse and pat dry chicken. Rub both sides of each piece of chicken with cumin/salt/pepper mixture. Grill each piece of chicken until done. Remove from heat and cut into thin strips. Set aside.
In a non-stick pan place one tortilla. Top with some cheese then chicken strips, avocado chunks, chiles, a few tablespoons of salsa (not too much or your quesadilla will be soggy), fresh scallions and then more cheese. Place another tortilla on top. Press down along edges of tortilla to seal it. Serve with dollops of non-fat Greek yogurt (or sour cream) and salsa. Garnish with scallions.
*I purchase fresh chicken that is labeled “thinly sliced breasts.” I find they cook very quickly and save me the time of pounding or slicing full sized breasts myself.