I don't know about you guys but I'm pretty pumped for Halloween. Not for costumes (they make me uncomfortable) but for Trick-Or-Treaters. I grew up on an acreage outside of town and so we never had many kids stop by. Then I was in dorm rooms and apartments that again don't see much traffic. This is our first Halloween in our house and with so many wonderful families near by we are sure to have some ghosts and goblins. I've got the candy bowl loaded and ready!
Onto the main attraction, Chicken Quesadillas. At Jacob's recommendation we had this for dinner on Monday. Luckily I found a recipe that used things we had on hand. These quesadillas are the cats pajamas, the bees knee, the crème de la crème. They were so easy to make and packed with lots of flavor. They will definitely be a staple in our house.
Plus, we have leftovers for lunch tomorrow!
Adapted from Taste of Home
1 lb chicken breast
2-3 TBSP taco seasoning
2/3 cup salsa
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups shredded cheese
Sour cream, guacamole, salsa for dipping
Sprinkle chicken with taco seasoning and grill until cooked. Allow chicken to rest for a few minutes and then shred with 2 forks. (You could use leftover chicken if you have that on hand instead.)
Preheat oven to 375 degrees. Lightly grease a cookie sheet and set aside.
Place cooked and shredded chicken in skillet with salsa, cumin, salt, and oregano. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Prepare quesadillas by brushing one side of tortillas with butter and place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla, sprinkle with 1/3 cup cheese, and fold plain side of tortilla over cheese.
Bake for 9-11 minutes or until crisp and golden brown. Cut into wedges and serve with sour cream, guacamole, and/or salsa.