Dinner time at my house is crazy with mulitple children coming and going and begging to watch TV/use the computer/talk on the phone. I probably should get a food routine - Meatball Monday, Taco Tuesday, Hamburger hump day, Pork chop Thursday etc. But as much as I don't like cooking every night, I don't like cooking the same thing over and over even more. So despite the chaos of my household, I'm always trying new things. Mostly I (loosely) follow other people's recipes, but the other night I came up with one of my own for chicken quesadillas that is tastey enough to pass along. What I am giving you is just a guideline of what I did - there's a lot of room for variation. The best part is that it is a very fast cook - crucial around here where there just isn't enough time in the day...
Chicken Quesadillas ala Jen
Makes 6-8 full sized quesadillas. Can be used as an appetizer or served with rice as a meal.
You will need:
1 pound of chicken cut into bite sized pieces
2 teaspoons of garlic
2 tablespons butter and 1 tablespoon oil
For the Sauce:
1 cup chicken broth
2 teaspoons cumin (or to taste)
A dash of pepper
1 tablespoon of cornstarch dissolved in two tablespoons of cold water (powdered corn starch has to be mixed with cool water - not hot - to work the way it should. I learned this once the hard way)
A teaspoon of lemon juice (optional)
1 can of refried beans
2 cups of shredded cheese (I like cheddar and pepper jack, the kids prefer American)
Optional: salsa and sour cream
Saute chicken and garlic in butter and oil until chicken is cooked thoroughly. (I combine them because butter has a nice flavor, but the oil doesn’t burn as easily)
Meanwhile, combine sauce ingredients: chicken broth, cornstarch, cumin, pepper and lemon juice.
Once chicken is cooked, add sauce and simmer until thickened.
To make the quesadilla:
Heat a half a tablespoon of butter in a frying pan (I add butter before starting each quesadilla as needed) Place a tortilla in the pan. Spread a spoonful of refried beans on the tortilla. Add a spoonful or two of the chicken mixture. Sprinkle cheese over the the top and cover with another tortilla. Heat for a minute or two until the bottom tortilla is firm and a little crispy. Turn over and cook for a minute or two until the bottom tortilla is firm and a little crispy.
Serve as is or with salsa and sour cream.