My high school cross country coach used to always refer to quesadillas as quasimodos, so I still to this day call them that with a smile and my kids look at me like I'm nuts. CG was on that cross country team with me so he gets it. Last night we had make your own quesadillas night.
I prepped everything ahead and then called the boys to the kitchen to assemble their own. I started by pounding out one large chicken breast to an even thickeness and marinating it in 1/4 cup of tequila for an hour. If our grill hadn't been buried under snow, I'd have grilled the chicken. Instead I cooked it in a skillet flipping it over once when the first side was nicely browned.
Setting the chicken aside to rest, I sliced one large green bell pepper and one medium onion and sauteed them with some olive oil.
I also sliced 6 large white mushrooms and gave them a quick whirl in the skillet.
I grated an 8 oz brick of low fat cheddar cheese
and sliced up the chicken.
I placed all of the prepped ingredients by the range and called the boys to the kitchen.
SB loves make your own dinners and even though these are done on the stovetop, he can make his own(with supervision, naturally.) He's on his step stool here with one of the corn tortillas.
I like mine with salsa and guacamole, CG and SB went with just salsa, and WD is still wrestling so he had his plain.
Cute pun. :-) I like meals that allow the freedom to choose what to eat. It looks good!
ReplyDeleteThese look super yummy and are perfect football food. Thank you for linking them to tailgating time!
ReplyDeleteI love your quasimodos :-)
ReplyDeleteThanks for linking these up to Tailgating Time this week! I use to make these on a regular basis but it's been awhile now. I think I'll put them back on my menu plan for next week. Lots of times I'd just use leftover chicken, it's a great way to use up those leftovers and create a whole new meal in the process.
Absolute yum!
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