Comments on: Chicken & Cheese Quesadillas

By: Gail

Gail — Sat, 05 Feb 2011 23:06:58 +0000

These are very filling! My husband & I each ate 1 whole 1 & we were both saying we were stuffed. My almost 6 y.o. girls (who are good eaters) struggled to get down 1/2. Very yummy!!!! We topped ours with fat free sour cream & salsa (unfortunately not Ree’s salsa.) I think some good homemade guacamole would’ve been awesome on these.

Thanks Calamityjaym for sharing this lovely recipe. I’m sure I’ll be using it again.

Oh yeah, 1 more thing cheese, I just sprinkled some on it was probably between 1/8 & 1/4 cup~ def. more than the 1 TBSP she said.

By: Gail

Gail — Sat, 05 Feb 2011 22:59:52 +0000

Made these for dinner tonight! YUMMY!!! AND INCREDIBLY FILLING! I altered it a little bit. I started with 1# uncooked chicken so for the spices I doubled them. I will tell you this that 1 # uncooked chicken cooks down to about 2 cups. I did use fat free refried beans, but they weren’t black. They were just Old El Paso brand. For cheese I only had colby-jack. I personally would add maybe 1 more scallion to the mix as well. So I took my chicken, cut in into strips/bitesize chunks, mixed it in the seasonings then basically sauted it until it was no longer pink. I was a bit short on time, or I probably would’ve made it brown a bit more. Drained it, & then assembled as above. If you don’t work with refrieds much~ we found that if we partially heated the beans they spread better. I only sprayed my pan the 1st time, but had no problems with sticking. You do need to really keep an eye on them so your tortillas don’t burn. (it really is the about 2 min. she says.)

By: bigeater

bigeater — Thu, 19 Aug 2010 13:58:02 +0000

Sound’s Lovely can’t wait to try!