Quesadilla

I actually have several versions of this recipe that range from super easy to a little on the fussy side but seriously yummy.  I'll start with the easy version and work my way up in difficulty. 

The chicken can always be cooked separately and stored in the fridge making the cooking day of a bit easier.  I wish I could remember the name of making chicken this way.  The traditional method is to quarter a fresh onion, and then throw in a couple of sticks of celery and a whole carrot maybe cut in two so it fits in the pot along with peppercorns and bay leaf and of course chicken.  Cover with water and boil until it falls apart.  The vegetables and spices are there to give the chicken some extra flavor and are disposed of when the chicken is done.  I believe it is a French thing but I learned it so long ago I don't remember.  Chicken made this way also makes excellent chicken salad so keep any leftovers for lunch the next day.

I've also heard of people buying a rotisserie chicken and shredding the meat off that.   I've never tried this myself since boiling chicken tenders is fairly simple and there are no bones or left overs to contend with. 

I've been very lax with amounts for the recipes because this is really a to taste recipe. 

Super Easy Version
Ingredients
makes 1

GF tortilla shell (rice or corn)
Olive oil
Perdue Short Cuts Carved Chicken Breast
Shredded Mexican cheese
Sour cream
Guacamole

1. Heat a skillet on stove
2. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
3. Place greased side down in skillet
4. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over).  If you are using the small corn ones just cover the entire thing with cheese and then add a second tortilla after putting chicken on.
5. Put chicken on top
6. Fold shell in half and brown bottom or top with a second tortilla shell.
7. Flip over and brown top half.
8. Serve hot with sour cream and guacamole on the side

Healthy version
Ingredients
serves 2-3 people

~1 lb of  chicken tenders (raw)
celery flakes
dried onion
peppercorns
1 bay leaf
salt
1 carrot (optional)
garlic clove
Shredded Mexican cheese
GF tortilla shells (rice or corn)
Sour cream

1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. Heat dry skillet on stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. Fold shell in half and brown bottom
9. Flip over and brown top half.
10. Serve hot with sour cream and guacamole on the side

Fancy Version
Ingredients
serves 4-6

1/2c white or brown rice
1c water
1/2 can black beans rinsed
1c frozen corn
1t cilantro
1/4c frozen diced onion
~1lb raw chicken tenders
dried onion flakes
celery flakes
peppercorns
1 bay leaf
1 carrot (optional)
olive oil
salt
Shredded Mexican cheese
sour cream
guacamole

1. Put rice, beans, water, onion, corn and cilantro in rice cooker.  Put on cover and cook.
2. While this is cooking make the chicken:
1. Boil chicken with celery, onion peppercorns, bay leaf and garlic (these can be dried or fresh and the quantity isn't really important about 1-2t of each.  You can also throw a carrot in there if it is kicking around) until falling apart
2. Remove chicken making sure the onions and spices stay in the pot.  Shred chicken.  The chicken can now be stored in the fridge and you can make the quesadillas later, even the next day.
3. When both the rice and chicken are done heat the dry skillet on the stove.
4. Moisten a paper towel with the olive oil and use to lightly grease the outside only of the tortilla shell.
5. Place greased side down in skillet
6. Put cheese on one half of shell (it is important to do this first since it will melt and keep things together when you go to flip the quesadilla over)
7. Put chicken on top
8. The rice mix can either be put into the quesadilla at this point or served on the side.
9. Fold shell in half and brown bottom or top with second tortilla shell
10. Flip over and brown top half.
11. Serve hot with sour cream and guacamole on the side

Of course if you want to make a vegetarian version increase the beans and leave out the chicken.