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.
ingredients
Quesadillas
Raw Veggies And Dip
directions
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.
Chop onions, olives, tomatoes, and peppers.
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)
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.
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.)
The cheese should be slightly melted.
Remove to a cutting surface, cut into 6 pieces, like a pie and serve.
Serve