Garlic Rosemary Chicken Quesadillas

Rosemary Chicken Quesadillas
For our quick meals, I love sandwiches, wraps or cheesy quesadillas.  The number of permutations and combinations with these grab and go lunches is endless.... protein rich beans, crunchy vegetables or lean chicken.  Any leftover stir fry veggies and meat are good as well.  And every time try it with some new seasoning.
One of our favorite flavors for chicken is garlic and rosemary.  If you like it too, try these cheesy wraps.

Boneless Chicken - about 1 pound
Garlic - 2 big cloves
Dry Rosemary - 1 tsp
Red Chili Powder - 1/2 tsp
Black Pepper Powder - 1 tsp
Lemon Juice - 2 tbsp
Carrot - 1 big
Bell Pepper/Capsicum - 1
Green Onions/Scallions - 3
Oil - 2 tsp

Pepper Jack Cheese - about 1 cup
Tortillas - 5

How to make Garlic Rosemary Chicken Quesadillas:
  • On a big plate/tray, place the skinless chicken breast.  Sprinkle rosemary, fresh ground black pepper, red chili powder and salt.  Pour the lemon juice and rub it all over the chicken.  Cover the plate with food wrap and refrigerate for about 30 minutes.
  • You can add any of your favorite seasonings as well - Chipotle seasoning, Taco seasoning, Cajun seasoning.
  • Julienne slice carrots and bell pepper.  Finely chop green onions.  Grate any cheese of your choice.
  • Cooking Veggies: Heat oil in a pan.  Add carrots and bell peppers.  Saute for a minute.  Add salt and green onions.  Saute for another minute and turn off the heat.  I prefer slightly crunchy vegetables.  Cook it slightly longer for softer veggies.
  • Cooking Chicken: Preheat the oven at 375 degrees F.  Grease a baking dish with cooking spray or brush with oil.  Place the marinated chicken and top it with crushed garlic cloves.  Spray some more cooking spray and bake for about 20 minutes or until chicken is cooked.
  • Let the chicken cool completely.  Discard the garlic and slice the cooked chicken into small pieces.
  • Assembling Quesadillas: Heat a grill pan and lightly grease the pan with oil or butter.  Add chicken, veggies as much as you like, on one half of the tortilla.  Top it with grated cheese and fold the other half.  Gently press it and roast both sides of the quesadilla.  While roasting, use a wooden spatula to press the quesadillas.
  • If you are not a fan of quesadillas, but love garlic rosemary flavor, take a look at Roasted Garlic Rosemary Chicken Drumsticks.
Serve Garlic Rosemary flavored Chicken Quesadillas with sour cream or guacamole.  If sour cream is not available, you can use whole milk thick yogurt which is equally creamy and has lesser calories.


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