Easy Weeknight Chicken Quesadillas

My #1 weeknight go-to, right here.  I don't know how I would get through a school year without this recipe.  Seriously!  Simple.  Easy.  VERY yummy.  Easy. Kid-friendly. Easy.  I always have the ingredients.  No quesadilla maker required.  And did I mention they are easy? Honestly, I have made them several times since I started up the blog, and each time I was too busy and tired to take pictures.  That's the kind of meal they are.  So if you are looking at these, I'm going to assume you are probably busy and tired, so let's get into the recipe!
(Full recipe at end of post.)

Step one: Bake or grill 2-3 chicken breasts.  I can usually get 1.5-2 quesadillas from each chicken breast.  Just season them with a little salt, black pepper, and  Cajun seasoning, and bake them at 400 degrees on the broiler pan for 10-15 minutes (or until internal temp reaches 165 degrees).

Step two: Dice the chicken into small pieces.  For my little guy, I like to finely dice or shred the chicken.  Go ahead and get a nonstick skillet heating to medium heat (about a 5) while you chop.

Step three: This is one of the most important steps!  Don't skip it! Spread a layer of butter or margarine on one side of each tortilla.  Don't skimp on the butter, and only butter one side.  The butter will make the quesadilla crispy and crunchy, will keep it from sticking to the pan, and will give the outside that lovely grilled-brown color.

Step four: Flip the tortilla over so the buttered side is on the cutting board, and spread a layer of cheese over the entire surface of the tortilla, leaving about an inch uncovered around the edges.  I just like to use the Mexican cheese pre-shredded packs at the grocery store, but feel free to use monterey jack or cheddar, too.

Step five: Spread a layer of chicken over the cheese.  Feel free to add other toppings here as well.  Sometimes I add corn, black beans, onions, or bell peppers, too.  Let me know if you use any different toppings in the comments!  Finally, sprinkle another layer of cheese on top of your chicken. The cheese kind of acts as a glue to keep everything inside the tortillas.

Step 6: Place the other tortilla on top, buttered side up, and place it in the hot pan.  (Note: obviously, you also have the option to build the quesadilla in the pan.  I can just be a little slow or distracted sometimes, so I usually build it on a cutting board.)  After a minute or two the quesadilla should be ready to flip.

Step 7: After both sides are browned, slide the quesadilla off of the skillet, cut, and serve with your favorite dips and sides!  We love ours with salsa, sour cream, guacamole, or pico de gallo- or all four!

Seriously, this recipe couldn't be easier.  It is a crowd-pleaser.  I make these pretty often when The Little Outdoorsman has friends over, and they go like hotcakes.  Not even kidding.  I just stand at the stove and serve them up until the kids (and their mommies) are full and happy.  Gotta love those toddler bellies!

Easy Weeknight Chicken Quesadillas

Ingredients:
2-3 chicken breasts
1 bag shredded Mexican style cheese
8-10 tortillas
butter
salt
pepper
Cajun seasoning
Optional toppings such as corn, black beans, onions, red bell pepper, jalapeno

Season raw chicken breasts liberally with salt, pepper, and Cajun seasoning.  Bake at 400 degrees in a broiler pan for 10-15 minutes, or until internal temperature reaches 165 degrees.  Allow to cool and chop/shred finely.

Heat skillet to medium (about a 5).  Spread one side of a tortilla with butter.  Place in hot skillet.  Sprinkle a layer of cheese over the tortilla, leaving a 1 inch margin around edge.  Add other toppings, including chicken.  Sprinkle another layer of cheese, and top with a buttered tortilla (butter side up).  Flip when golden brown.

Brown other side of quesadilla.  Serve with favorite toppings.