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Quesadillas with Raw Veggies and Dip

Quesadillas with Raw Veggies and Dip
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

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Ingredients

Quesadillas

1
tsp canola oil
3
boneless, skinless chicken breasts (450g)
3
green onions
12
sliced green or black olives
2
Roma tomatoes
½
cup salsa per quesadilla
250
mL Sour cream
1
cup grated cheddar cheese
6
large soft tortillas

Raw Veggies And Dip

450
g Package of cut up raw veggies
½
Ranch dip
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Directions

Step 1

Heat oil in large, nonstick frying pan at medium-high. Cut chicken into small bite size pieces and add to pan. Simmer until meat is no longer pink.

Step 2

Chop onions, olives, tomatoes, and peppers.

Step 3

Heat one side of a tortilla at medium-high on a different hot skillet so that it puffs up a little (15 to 30 seconds)

Step 4

Remove tortilla to a large plate. Turn heat off. Lay a second tortilla on the hot pan and start layering with your choice of ingredients. Top with the second tortilla.

Step 5

Set burner at medium and using a lid press down so heat can melt cheese. (if you have a large flipper or a flat lid, you can flip quesadilla over to reheat other side.)

Step 6

The cheese should be slightly melted.

Step 7

Remove to a cutting surface, cut into 6 pieces, like a pie and serve.

Step 8

Serve

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