Do you ever find yourself rummaging the refrigerator trying to put something together for lunch? I know I do this all the time. Lunch is so simple, but so hard at the same time. Most of the time I just make myself a pb&j and go on about my day. I find myself getting stuck in sandwich limbo and I think my family feels the same. On the weekends though, I want a filling lunch that we can all sit down and enjoy together. I don’t want to be slaving away over a hot oven all day (dramatic much?) so my mission was to find an easy but fulfilling meal.
I had a couple of goals in mind while I was brainstorming. It needed to be kid friendly, but also husband approved, which seems next to impossible. I needed it to be quick and easy, but not taste like it is. Not only did I complete my mission, but the outcome was super delicious! These quesadillas are amazing, my new saving grace. I can throw them together in under 5 minutes and with a soup or salad they are far from boring.
I don’t have a quesadilla maker for some reason, so I used a regular old frying pan. By using a cooking spray, I was able to keep it on the lighter side, which is another bonus to this meal. I like use shredded rotisserie chicken from the deli so it’s already cooked and ready to use. With a couple of trials and errors, I found that building the quesadilla in the pan was so much easier than trying to transfer it from a plate.
When the quesadilla is done I like to place it on a cooling rack so the bottom doesn’t get soggy. I have heard a lot about cooling racks for baked goods, but I actually use them more for food that I want to stay crispy all the way around. [Some examples: Grilled cheese, waffles/pancakes, and basically any fried food]. My all time favorite cooling rack is this one here by Wilton. It works perfect if you are cooking for a crowd because it has 3 tiers and will hold a lot of items on it at once.
Personally I don’t dip these in anything but I have added some sour cream and Pico de Gallo on top, and the result is near perfection!
If you’re tired of the same old lunch routines, you need to try these marvelous quesadillas. I would love to hear how they turn out!
Have you tried these other great recipes?
Chicken Bacon Ranch Quesadilla
- Spray one side of a flour tortilla shell and set in a frying pan (cooking spray side down)
- Spread half of the ranch all over the shell side without cooking spray.
- Cover the ranch with half of the shredded cheese and all of the chicken and bacon.
- Drizzle the rest of the ranch over that.
- Add the jalapenos and pico de gallo.
- Cover with the remaining cheese, and place the second tortilla shell on top.
- Heat pan over medium-high heat. Carefully flip after the first side is brown, and the cheese begins to melt.
- After both sides are browned, transfer to a cooling rack. Cut and serve with sour cream and guacamole.