Chicken Club QuesadillasAngie McGowan
Quesadillas make a quick and easy weeknight meal that you can have done in a snap. Many times I make them for dinner, but I also make them at lunch when it’s just me and my so too. Last night, I wanted to take all those flavors I love about a classic club sandwich and incorporate them in a cheesy quesadilla. Instead of deli meats, I used cooked chicken and bacon. Doesn’t bacon just always make everything better? I cooked the chicken in the bacon fat too so it was especially good. Then I used fresh ripe tomatoes, hass avocado and sweet vidalia onions along with lots of shredded Monterrey and Colby cheese to make these oogey gooey kid and adult approved quesadillas.
Chicken Club Quesadillas
1 lb boneless skinless chicken, cut in strips
6 strips bacon, cooked crisp and crumbled
2 tomatoes, chopped
1 hass avocado, chopped
a bunch of Italian parsley, finely chopped
1/2 sweet onion, chopped
the juice of 1/2 a lemon
salt and pepper
1 cup Colby and Monterrey shredded cheese
1. Cook bacon until crisp and set aside. Salt and pepper sliced chicken and add to skillet with bacon fat. Cook until browned and remove from pan.
2. Add chopped tomatoes, avocado, onion, parsley and lemon juice to a large bowl. Add salt and pepper. Toss.
3. Preheat oven to 450 degrees. Rub olive oil on one side of a flour tortilla. Lay tortilla on baking sheet, oiled side down. Add chicken, bacon, tomato and avocado mixture. Add cheese. Top with another tortilla and rub the top of it with a little more olive oil.
4. Bake at 450 degrees until lightly browned and crisp.