Sunday nights at our house mean one thing: Mexican for dinner! I’m not really sure when it started, but it did. I suppose it could be because cooking Mexican food is relatively simple, and I like keeping it simple on Sundays!
So, tonight we had quesadillas. Plain cheese (4 cheese Mexican blend thanks to our friends at Kraft) quesadilla for the boy. Easy! Chicken and corn quesadilla for the girl. OK, a little bit more complicated, but I already had grilled chicken in the fridge from Thursday evening’s dinner. Great! And, my husband, who is the king of leftovers, ate the last of the leftover chili. As for me, I had a plain chicken quesadilla. Oh, and we did have corn on the side. I also love taking tortilla chips, tossing them on a plate with some shredded Mexican cheese, and zapping them in the microwave for about 45 seconds. Voila! Homemade nachos!
Some of you may be wondering about the chicken and corn quesadillas. Trust me, they are easy to make. Here’s my recipe:
Chicken and Corn Quesadillas
2 10-inch flour tortillas (kid size)
1/2 cup Mexican cheese
1 Tbsp reduced-fat sour cream
1/4 -1/2 cup shredded chicken (more or less depending on your child)
Heat skillet on medium. Drizzle pan with olive oil. Spread sour cream evenly on both tortillas. Sprinkle cheese on bottom tortilla, then chicken, and top with corn – any amount will do. Place other tortilla on top. Put quesadilla in skillet and cook for approximately 3-5 minutes on each side. The time may vary depending on how hot and fast your stove eye cooks. Ours, sadly, is quite old and therefore not so reliable. At any rate, the quesadilla is done when both sides are lightly browned.
I have experimented with the cheese in my quesadillas, and if any of you have noticed the new Kraft cheese with Philadelphia cream cheese in it, that definitely gets a big thumbs-up from my kids! It is so creamy that the cheese just oozes goodness everywhere. Need I say more?