Thursday, April 23, 2015

10-minute homemade quesadillas

Adam and I have been trying to eat out less to save both money and calories. We noticed we've been spending way too much for the convenience of going out when we actually love cooking together. Last weekend we did really great by making every single meal at home and having a great time doing it. These chicken and veggie quesadillas were my favorite meal of the weekend, and they're so easy to make.

I'm sure most of you have made quesadillas before, because they are SO easy and tasty. We actually used several ingredients we had left over from making pizza and omelettes, so it was super convenient to make them between episodes of "Shark Tank" — our new favorite show, by the way :)

Here's what we used for ours, but you can use anything you fancy:
    • Olive oil
    • Low-carb tortillas (we each made two, and ended up with leftovers for lunch the next day)
    • Shredded Mexican-style cheese
    • Chopped red pepper
    • Chopped green pepper
    • Chopped white onion
    • Southwestern-flavored frozen grilled chicken strips
    • 100-calorie pack Wholly Guacamole
    • Adam used pineapple chunks on his (because he's weirdly tropical) and loved it

Microwave the chicken as instructed on the package, then sauté all the vegetables and chicken with a little olive oil in a skillet until softened. Place the tortilla on a larger pan or skillet to warm it and add a layer of cheese to one half. Put desired amount of veggies and chicken over the cheesy half and then add another layer of cheese. Fold over and cook on both sides until the tortilla gets crispy and the cheese is melted. 

Add a little guacamole on top and enjoy! Maybe even make a pitcher of margaritas to go with it if you're feeling extra ambitious ;)

P.S. Quinoa with shrimp and veggies and fool-proof baking

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