Do you ever just get inspired by a photo and then jump in the kitchen and make something?  That is kind of how this recipe came about.  I was looking through my new BHG and spotted a recipe for grilled quesadillas.  I’m not really sure how they made them but this is what I came up with and it is a keeper.  Oh and by the way…welcome to mmmMonday!

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Ingredients:

1 bag of boneless, skinless chicken tenderloins

flour tortillas

yellow and red peppers

onion

salt and pepper

brown rice

pepper jack cheese

sour cream

1 lime

cilantro

butter

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I didn’t give exact amounts on all of this…because I think that each person can just adjust to what they need.  If you are only making quesadillas for two you won’t need much brown rice…but I was cooking for a family of five.  You guys are smart…you can just eyeball it.  😉

Directions:

I began by cooking the chicken in an iron skillet.  (My cowboy cookware.)  After the chicken started cooking a bit…I then added the red and yellow pepper.  You could use green if you want.  I just had these on hand.  Then I diced an onion and threw it in there.  While that was going, we cooked the amount of rice that we thought that we  would need to spread a layer on our quesadillas.  Then we  grated our pepper jack cheese.  We used 8 oz.   After the chicken mixture was finished (Don’t forget to season with s & p.) and the rice was done…it was time to assemble and grill.  I preheated my grill pan…maybe on medium/high heat.  I  rubbed the pan with a little olive oil and butter.  On one half of the tortilla I  layered rice, chicken mixture and cheese.  Then I folded the tortilla over and placed it in the grill pan.  While it’s grilling you can brush it with butter to soften it a little. After a minute or two, with tongs, flip it over and grill until the cheese inside starts to melt.  (If you don’t have a grill pan…and iron skillet or just a regular skillet will work too…just like a grilled cheese.)

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After my grilled quesadillas were done, I mixed some light sour cream with the juice of one lime and some diced cilantro.  Oh my goodness.  I love that.  You can eyeball that mixture too…and adjust to your own taste.  I probably used about a half cup of sour cream, one lime and a handful of cilantro.

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There you have it, Dirt Road Foodies.  My recipes are very casual…with room for invention.  This was quick and easy and delicious.  It’s not rocket science but it puts a good, healthy, meal on the table.  Next week we will be sharing the joys of the Mother/Daughter Meatloaf.  The girls and I whipped up a mean meatloaf together and it was so much fun.  I can’t wait to share it with you.  (They helped with the quesadillas too…my son-in-laws will love me someday.)  😉

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Let me know if you think that you might try this or if you have a recipe that you would like to see on here….or if you just like to talk food…like me.  I love your comments.  They make me smile.  (I just realized that I say “eyeball” a lot when I’m cooking. Is that normal?)

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Have a great day!

Sigturquoise

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