With a sick little two year old (almost) and a six week old babe, quick meals are even more of a priority around here. I hadn’t planned the last couple of meals for the week since plans had been a bit up in the air and I really didn’t want to default to plain spaghetti noodles. Boring. Upon inventory of our pathetically miniscule apartment freezer, I saw we had some chicken. There had to be something I could make with that….
Luckily, I took inventory a few hours before supper. I could have worked things out by thawing the chicken in the microwave of course, but this way I was able to cook it up my favorite way. You know… the way where I don’t have to touch nasty, raw chicken or stand stirring it over a frying pan after which I have to obsessively scrub all the salmonella out of my entire kitchen. I give you some tasty & super easy quesadillas!
Chicken & Corn Quesadillas
- 4-6 frozen boneless skinless chicken thighs
- poultry seasoning
- 8 whole-wheat tortillas
- olive oil
- 3/4 cup frozen corn
- 1/4 diced onion
- 1 diced red bell pepper
- 1/2-1 cup shredded cheddar cheese
- optional salsa for dipping
Throw frozen chicken into crock-pot. (Yes, you read that correctly… nice, neat, frozen chicken straight into the crock-pot! If you pour it straight out of the bag without touching it, you don’t even have to wash afterwards – win!!) Season with poultry seasoning, salt and pepper. Cook on low 5-6 hours or cooked through. You shouldn’t need to add any liquid as the frozen chicken generates enough of its own. However, if you’re worried about it, you can always throw in a small amount of chicken broth. If you want supper to be ridiculously fast later, you can dice the onion and pepper now & throw them in the fridge until you’re ready to assemble your quesadillas.
Once chicken is cooked, preheat your oven to 425. Brush one side of tortillas with olive oil. Place oil side down on baking sheet. You’ll be folding these in half afterwards, so place the following ingredients on half of each tortilla: shredded chicken, corn, onion, bell pepper, and cheese.
Fold them over and pop in the oven for 10-12 minutes or edges are just starting to lightly brown. They will feel a bit soft but after sitting a minute will harden up more than you think. You can cook them longer if you like them really crispy. I fit four of these per baking sheet and they made two meals for us. If you don’t want to eat them all at once you can prepare what you don’t want and stick it in the fridge to bake the following day. That way they’ll taste nice and fresh for you. Cut each quesadilla in half and eat as is or dip in salsa!