- 4 flour tortillas (approximately 8-inches wide)
- 1 cup cooked, shredded or chopped, chicken meat (I used rotisserie chicken meat)
- 1/4 lb cheddar or Monterey jack cheese, sliced or grated
- 1 apple, sliced (I like Fuji or Jazz apples - something crisp)
- 1/4 cup mango chutney OR salsa
- Optional: spinach
1 Heat a large skillet on medium high heat. Place one tortilla in the skillet. Flip it a couple of times with a spatula, then let it sit in the pan heating up until air pockets form and parts of the tortilla begin to puff up. Flip it again.
2 Place cheese slices on half of the tortilla, at least 1/2-inch from the edge of the tortilla. Add chicken pieces on top of the cheese. Fold the tortilla over like an omelette, and press down on the folded tortilla with the spatula. Lower the heat to medium. At this point, if you have enough room in your skillet, you can add a second tortilla to the pan to begin to heat it up.
3 When the cheese inside the quesadilla has melted, remove the quesadilla to a cutting board. Open it wide and layer on apple slices, salsa or chutney, and optional spinach. Fold the tortilla back again, and cut it into 3 triangles, as if you were cutting a pie. (You don't have to cut the quesadilla into triangles, it just makes it easier for kids to eat.)
4 Repeat with the remaining tortillas.
I got this recipe idea from simplyrecipes.com and modified it just a bit. I think the chutney tastes amazing with it and I really like the spinach addition as well. (Easy to leave out if your kids don't dig it) My favorite tortillas in the world are the homemade wheat tortillas from De Leon Mexican Market (on Francis and Division for you Spokanites). Dinner prepped and on the table in 10 minutes. LOVE!