You Will Need:
- 1 chicken breast, cooked, deboned and chopped into small pieces, (I used some rotisserie chicken that I picked up at the grocery store already cooked, but you can bake the chicken or use leftover cooked chicken you have on hand already)
- 1 Crown of fresh broccoli, steamed until fork tender (to steam, cut off the tops from stems and place in a medium pot with about 3/4 cup of water, cover pot with lid and bring to a boil, reduce heat to medium and steam for about 5 minutes, drain and let cool slightly, until it is safe to handle, then chop into small pieces).
- Package flour tortilla shells
- Bag grated cheddar cheese
For Salsa Chili Dipping Sauce, You Will Need:
- 3 Tbsp. sour cream (plus more for to top quesadilla, if desired)
- 1/4 cup salsa
- 1/2 tsp. chili powder (or less, to taste)
- salt, pepper, garlic powder sprinkled to taste
Mix ahead of time and keep in refrigerator until ready to serve
Other Toppings You Will Need:
- A soft ripe avocado (mash the avocado to make guacamole dip, cut the avocado in half, remove the pit, scoop out the flesh into a bowl, mash the flesh with the back of a fork and mix until semi- smooth, sprinkle with garlic powder, salt, and pepper to taste). Make the dip just before serving.
- Sour cream or plain Greek yogurt
- honey mustard (optional dipping choice)
In a medium bowl, mix the cut up chicken with the chopped steamed broccoli, sprinkle with salt and pepper to taste, set aside. Turn stovetop heat to medium high, place tortilla in skillet,
Sprinkle cheese on one half of the tortilla, then add the chicken broccoli mixture over the cheese, then top again with cheese
Fold the flour tortilla in half and turn down heat to medium
Cook until golden brown turning with a spatula as needed, to desired crispness
Serve with dipping sauce, guacamole, sour cream or even honey mustard. My husband liked dipping his quesadilla in a mix of salsa chili dipping sauce, guacamole and sour cream. I thought the guacamole tasted the best with it along with sour cream, but I did like the salsa chili sauce too. I thought the honey mustard was good with it also though for a different taste. These are also good with no dipping sauce.
After making the first quesadilla, I decided to make it a little different to speed up the cooking process, so I'm sharing this way of doing it as well, you will need a large spatula for flipping it....
Place one tortilla in skillet, sprinkle cheese on the whole tortilla, keeping it about 1/2 inch from the edges. Next, add the chicken broccoli to the whole tortilla, then top with cheese, next place another tortilla on top
Tip: You want there to be an even amount of cheese on the tortilla and enough cheese along the edges of the tortilla to hold it together, but not so much cheese that it oozes out as it cooks and comes out of the sides of the tortilla and burns on the pan.
Tip: You are layering in this order; the tortilla, the cheese, the chicken broccoli mixture, the cheese, then lastly another tortilla.
Cook until bottom is golden brown and slightly crispy. With a large spatula flip the tortilla and cook the other side until golden brown, remove from skillet and place on a large plate....
Recipe makes about 4- 6 whole quesadillas, (depending on how thick you make them).
It makes 4-6 servings
Enjoy!