I have made a decision. That decision is that I will not even look at another cookbook until I have tried everything that I can out of the cookbooks I already have. I really enjoy cookbooks, and one of my favorite things to do is to take a gander through them and find yummy recipes. The problem is that I have at least 13 cookbooks and have only done a few recipes out of each one. I tend to look online for even more recipes instead of just opening the books I have. Therefore, my goal is to take the next year or two and just make stuff from my cookbooks before even eyeing one that I see on any shelf.
This recipe is in a cookbook that my long-time friend, Brea, gave to me after getting married called Fast-Fix Meals by Gooseberry Patch; it’s named “Yummy Corn Quesadillas” in it. It’s easy and boy was it tasty too! I know when Paul makes an exclamation about a recipe before I ask him that it’s a keeper, he thought this one was delicious.
4 Tbsp olive oil, divided
Tortillas (I used flour but you can use corn too)
Shredded monterey jack cheese
Deli roast chicken, shredded or cubed (I used a rotisserie chicken)
- Over medium-high heat, saute onions in 2 tbsp of oil until golden & caramelized.
- Add a drizzle of oil to a separate skillet; cook tortilla for 15 secs on each side.
- Spoon onions, cheese and chicken onto half of tortilla; fold over and cook for about 1 minute, until light and golden and crisp or until cheese is melted.
We served it with a black bean and corn salad & a green side salad. So yummy!