Pickled jalapeños kick the flavor up a notch in these easy chicken and cheese quesadillas, but if you don't care for the heat, just leave them out. Serve with jarred salsa, refrigerated guacamole, and sour cream, and you've got dinner.
This is the first summer I've ever really cooked, so I've been looking for easy recipes to use. This certainly fit the bill. Not only was it super easy, it was super quick! I managed to skip the entire oven step to keep the quesadillas warm because people grabbed them as soon as they came out of the skillet. The only possible complaint is that the quesadillas are rather plain, but a jar of queso blanco helped quite a bit. I also left the jalapeños out of the mix and added them on top of the quesadillas once they were done since not everyone wanted spicy. This is a definite repeat, and I'll probably try some salsa with cilantro and some sour cream to go on top.
I've never made Quesadillas before. This recipe was amazing. I omitted the pickled jalapeno chilies because my hubby and I don't like spicy foods. Instead of the Borden Monterey Jack, I used shredded Colby jack cheese blend. Loved it.
This did not have a lot of kick and was pretty bland. If I make again, I will add some additional spices. I was able to make good use of the jar of pickled jalapenos that I had on hand.
Easy to make, and a crowd pleaser. Made it for a girl's night, along with the Cheesy Bread recipe, and in both cases, I had no leftovers. Used two baked chicken breasts and scraped with fork for shredded consistency. Doubling the recipe is easy.
