Got a little bit of leftover chicken from last night's dinner that you're not sure what to do with? Toss it into this easy-peasy chicken quesadilla recipe for a hot homeschool lunch. Or if you are feeling especially organized, pre-cook a big batch of chicken, shred it, and freeze into meal-sized portions to have these little bad boys whenever you get the hankerin'.
Move over plain PB&J! There's a new lunch in town. It's hot. It's easy. And it's full of flavor, thank you very much!
2-1/2 c. shredded chicken
1 can black beans
1 c. salsa
2 green onions, diced
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
8-10 flour tortillas
2 c. shredded Monterey Jack cheese
sour cream and/or guacamole for dipping (optional)
In a large bowl, toss together the chicken, black beans, green onions, salsa, and seasonings.
Place one tortilla on a hot griddle or non-stick skillet. Spoon and spread about 1/3 of a cup of chicken mixture onto one half of the tortilla.
Top with 1/3 of a cup of shredded cheese.
Fold the plain side of the tortilla over top of the chicken/cheese side. Allow to cook for 1-2 minutes until the bottom of the quesadilla is golden brown. Using a spatula, carefully flip the folded tortilla over onto the other side. Cook for another 1-2 minutes allowing the cheese to melt completely.
Cut into pizza-shaped slices. (From one momma to another: use a pizza cutter for this. In fact, if you have lots of little ones who still need your help to cut up their food for each-and-every meal, use a pizza cutter for everything. From pancakes to chicken breasts, USE A PIZZA CUTTER. Ok, I'm done with my infomercial. Carry on.)
And there you have it. A hot homeschool lunch SANS cold sandwich!