“All the guys at the firehouse loved these quesadillas. This is a recipe that has evolved over the past ten years. I usually just use whatever proportions of items I have in the fridge, so just go with what you have, and don't worry about being precise. If you wanted, you could add onions and peppers, or pretty much anything you have. I think that these are even better the following day.”
READY IN:
45mins
SERVES:
4
YIELD:
8 Quesadillas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a skillet, saute the chicken in the oil over med-high heat, until only just cooked through.
  3. Add the water and 1 1/2 of the taco spice packets to the skillet. If you like more flavor, add the full two packets.
  4. Boil down until the liquid is the consistency of creamy salad dressing.
  5. Cover two baking sheets with tin foil, and spray with Pam (or Crisco, or whatever).
  6. Place four tortillas on each sheet, and divide chicken and sauce amongst the eight tortillas keeping the chicken on one half of the tortilla only. Don't let the sauce run off the tortilla or you will have a gigantic mess. You will probably have some sauce left over in the pan.
  7. Divide the cheeses between the eight tortillas. Use less if you aren't a cheese freak like me.
  8. Fold the tortillas in half and brush the tops with melted butter.
  9. Bake until they are golden brown and the cheese is bubbly, about 20 minutes.
  10. Let sit for five minutes or you will experience a very burnt tongue.
  11. Serve with whatever condiments you like on your 'dillas.

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