I’m certain each of us here could sound off about all of the things there isn’t time for. “Not enough hours in the day!” we would say and heads would nod in agreement. Dinner, for me, sometimes feels like one of them, but I’m bound and determined to make eating dinner together at home a priority. It’s pure chaos sometimes getting everyone around a table with a hot meal in front of them, but practice is making it easier and the payoff– watching Ever’s expressions as she eats, entranced as Parker regale’s us with tales of her school day, and the feeling you get knowing where every ingredient came from and what exactly is in your food– is all worth it.
Just in case the ooey, gooey cheese didn’t give it away, these Smoked Chicken and Cheddar Quesadillas are not gluten-free, paleo, or Whole30. It’s not Keto and would probably account for way too many weight watchers points. But you know what it is? Delicious! Fast! And something the whole family can enjoy around the dinner table on a night when there just isn’t enough time to expertly slice and sauté. Pour yourself a margarita and pat yourself on the back because dinner got made sister and that is a win!
makes 4 quesadillas
for the quesadillas
- 2 tbsp. butter
- 1/4 tsp. cumin
- 8 flour tortillas
- 2 cups shredded smoked or rotisserie chicken, divided
- 2 c. sharp cheddar cheese, divided
for the pico de gallo (you can always buy store bought if you prefer or don’t have time)
- 1/4 c. chopped onion
- 3/4 c. chopped tomato
- 2 tbsp. chopped cilantro
- 1 small jalapeño, chopped
- 1 tbsp lime juice
for garnish / toppings: (optional)
- 2 avocados
- sour cream
- 2 limes, cut into 6 wedges each
Heat a large griddle or 2 frying pans to medium high heat.
Heat the oven to 250 degrees fahrenheit.
Melt the butter and add the cumin, stirring to combine.
Coat one side of each of the eight tortillas with the butter using a pastry brush. Brush the bottom of the frying pan as well.
Place two tortillas butter side up on the pans or griddle. Once they become warm flip both and add 1/4 c. cheese followed by 1/2 c. chicken followed by 1/4 c. cheese to one of the tortillas and then top with the second warmed tortilla. Cook for an additional few minutes until the bottom begins to become crispy, then flip and cook additionally until the second side is also crispy.
Remove from heat and place on a baking sheet in the warmed oven.
Repeat with the remaining ingredients until all four quesadillas are made.
Serve with pico, avocado and sour cream.
Photography by Katie Jameson