Wednesday, August 29, 2012

Weeknight Recipes :: Chicken Artichoke Quesadillas ::

I've gotten into the habit of posting what's for dinner on Facebook.  People keep asking for recipes, so I'm adding a new section to this blog (since it's more 'business', and less narrative like my Ramblings), wherein I will post my recipes and show how the meals come together.

My meals have four requirements:

1.  They must be easy and quick.
2.  They must be relatively low calorie (which means not a lot of creamy sauces).
3.  They must be made with as little processed food as possible.
4.  They must be flavorful.  Really.  I don't like bland food.

Usually, I keep my pantry stocked with a certain set of ingredients, which I then pull from to make all my meals.  I know what I like, and what tastes good, so that's just what I buy!  Everything the following recipe was made from, I just had on hand.

First on the list, the inaugural recipe ..... (drum roll) .....

Chicken Artichoke Quesadillas

Simple and easy to prepare, the artichokes in these quesadillas lend a nice tang.  Pile on mushrooms, avocados and cheese, and you can't go wrong!


1 jar artichoke hearts
sliced mushrooms
2 avocados, peeled and sliced
1 cup shredded cheese (I used colby jack, since I had it in the fridge)
4 chicken breasts
tortillas (I used low carb ones, again, what I had on hand)
Miracle Whip (You can omit this, but I thought the quesadillas would be too dry without some sort of dressing.  If you're looking to cut more calories, then by all means, leave it out!)

1.  Season the chicken breasts with salt and pepper, then cook them up.  You can either saute them in a skillet, or grill them.  I just bought a nifty griddle that fits over two burners on my stove, so I used that.  Slice the chicken.

2.  Stage all your ingredients close to your griddle or skillet (whatever you plan on cooking your quesadillas in).  Spread Miracle Whip sparingly on two tortillas.  Slap one tortilla, Miracle-Whip-side up, on the griddle.  Scatter chicken, then layer avocado slices, mushrooms and artichokes.  Sprinkle cheese over all, and top with the other tortilla, Miracle-Whip-side down.

3.  Let the first quesadilla cook while you assemble another one (assuming you have a griddle that can handle two quesadillas at once.  If not, you'll have to wait and do them one at a time).  Once the second is assembled, let it cook while you flip the first.  Cook the quesadillas until each side is toasty brown.

4.  Repeat the process, assembly line fashion, until all are cooked.  I made four quesadillas, which easily fed everyone with leftovers for later.  These suckers are fully loaded with lots of healthy yumminess, and are very filling!

5.  Serve with a fresh garden salad.  I keep two heads of romaine, a red onion, tomatoes, cucumbers and carrots in my fridge at all times so I can assemble salads easily and quickly.  I usually keep a salad bowl that I just add stuff to whenever it gets low, then toss the 'new' veggies in with what was leftover from yesterday.

6.  Enjoy!  I know we did.  And while you're eating, say it all together - "Just make yourself a dang kay-sa-dilla!"

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