Zesty Chicken Quesadillas

Zesty Chicken Quesadillas
Dorcas Annette Walker

Even though spring doesn’t technically start for a couple more weeks outside my mini irises and crocuses are blooming while the daffodils and hyacinths’ are starting to open and add their color to the world. Each day brings new anticipation of what flower will be blooming next. My bushes and trees have been budding out for a couple of weeks now due to our mild winter season thinking that spring has already arrived. I’m just hoping that once everything is in full bloom we don’t end up with a spat of freezing weather and snow the end of March or in April like it has done some years when we have had an earlier spring. On the other hand we’ll just have to take what the good Lord sends our way. Meanwhile I’ve been enjoying hanging out wash on sunny days and working in my flower gardens. I’m running behind this year on my veggie garden and starting plants from seed as Dana was back in the hospital again and this week there have been doctor visits. Sometimes it seems like there isn’t enough hours in the day to get everything done that needs doing.

This weekend is going to be very exciting for our family as on Friday our daughter, Dawn, is scheduled for a C-section. We can’t wait to hold tiny Miss Katie Dawn in our arms. For the past month or so Dawn’s amniotic fluid has been fluctuating up and down. One week our daughter was only one point away from having an emergency C-section. Right now our family is all on a countdown as we plan on heading down to Nashville early Friday morning to help entertain Annette, who is nine and quite anxious to see the baby sister that she prayed for, and William, who is six as we await the birth of our brand new granddaughter. Technology and science has advanced so much from back when I gave birth to Dawn years ago.

My Zesty Chicken Quesadillas are finger lick’in good and a quick filling lunch with crispy tortillas stuffed with leftover chicken or turkey, onions, and peppers covered in melted cheese. You can add chopped tomatoes, refried beans, black olives, mushrooms, or use a different kind of cheese if you prefer. Any leftover Zesty Chicken Quesadillas can be popped in the microwave and heated up for another day. Preparation time for my Zesty Chicken Quesadillas is fifteen minutes and this recipe makes one quesadilla.

Zesty Chicken Quesadillas

1 tb butter
1 flour tortilla
½ c chopped chicken
¼ c seasoned frozen onions & peppers
¼ c shredded coby-jack cheese
salt & pepper

Melt butter in a skillet. Fill half of the tortilla with the chicken, onions, and cheese. Add salt and pepper to taste and fold in half. Fry tortilla on medium heat until one side is browned, turn over, and fry for five more minutes until the other side is brown. Serve hot!

Weekly tip: The quesadilla originates from Mexico derived from the Spanish word queso (cheese). Most quesadillas contain cheese with a savory mixture of meat and vegetables folded in half and fried until the cheese is melted. It then can be cut into slices or wedges. In the USA many restaurants serve quesadillas as appetizers. Dessert quesadillas come in flavors of chocolate, butterscotch, caramel, and different fruits!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcasannettewalker@gmail.com For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.webs.com