Luncheon Chicken Quesadillas

This weekend I had the pleasure of hosting a ladies luncheon.

What great fun to get a few girlfriends together to celebrate our friendship!  We've been friends a long time and sometimes it's hard to get everyone in the same place at the same time.  We certainly try, but with the busy schedule of life getting in the way we end of pairing off and seeing each other in smaller groups.  So it was time to have an outdoor luncheon for all the girls and relax and enjoy just being girls!  

We had an array of food items that we all made together. We kept it simple and light.  Sangria was on the list, as well as a beautiful fruit salad along with a crostini with a wonderful white bean dip.  Most of the dishes were finger food friendly.  It's easier to have small bites to choose from which allow you to interact and move around enjoying the spring weather, rather than having a sit down meal.  More like tapa style.

I wanted to share with you one of the dishes that we made. A quick but hearty Chicken Quesadilla was perfect for us to share.  We made several of them to serve 6 hungry girls. We filled them with chicken, (I usually have roasted chicken shredded on hand!) cheeses, chilis, and tomatoes.  This dish was tasty and quick. Served along a side of sour cream for dipping this was a yummy treat!

So, if you need a quick lunch, or want to serve appetizers to your friends or family, this is a versatile dish that is easy to make.  You can vary the ingredients to suit your mood as well.  Be creative and let your taste buds lead the way!



Chicken Quesadillas

Makes 2 8" quesadillas

4 8” flour tortillas
1 cup shredded Colby jack
1/3 cup finely chopped green chilis
1 medium tomato, diced
1 cup cooked chicken, shredded
sour cream, guacamole (optional)

Brush one side of each tortilla with butter. Place two tortillas, on a griddle or do one at a time in a large skillet. Sprinkle with cheese, chilis, tomato and chicken. Top with remaining tortillas. Cook over medium heat for 3-4 minutes on each side or until lightly browned. Cut into wedges. Serve with sour cream or guacamole if desired.