Easy Quesadillas and Red Pepper Oil

I don't know about you but life in this house is an absolute whirlwind right now, with the kids going back to school, sports and activities, my husband's kooky travel schedule, and pretty much every room in our new house undergoing some kind of renovation.

I'm constantly trying to get a square meal into my kiddos in between their practices.  This quick meal gets all three of my darlings into the Clean Plate Club!  Since we don't have a quesadilla maker (definitely no room in this kitchen for any more appliances!) this is the next best thing.

Easy Chicken Quesadillas
Cook yourself up some chicken with taco seasoning.  I used Perdue's thin chicken breasts, tossed with olive oil and taco seasoning.  Saute the chicken until cooked through and then slice into strips.

On a cookie sheet, lay out one tortilla per person.  Place shredded cheese of your choice on one side, and the chicken, plus any other toppings you'd like, on the other.  My kids wanted just chicken & cheese, but I added sauteed onions and mushrooms to mine. 

Sauteed corn is a yummy addition too and a great way to use up leftover corn on the cob!

Bake at 350 just until the cheese melts.  Remove from oven and immediately fold the cheese side over the chicken, pressing firmly so the whole kit and kaboodle melts together (this keeps all the ingredients from falling out when the diner tries to take a bite).  Cut into triangles and serve with a green on the side.  We add sour cream and salsa to the top of our quesadillas also.

The best thing about this meal is that your family can choose what goes into their quesadilla.  You can get creative with whatever you have on hand.

Now a word about this liquid gold: 
Crushed Red Pepper Oil
Do you keep red pepper oil on hand?  This divine concoction adds just a hint of spiciness, and a great amount of flavor, to a meal. 

It's so easy to make - just combine olive oil and crushed red pepper flakes in an airtight bottle.  I didn't measure my ingredients but would guess about 1/8 cup of crushed red pepper flakes to 1 cup {good quality!} olive oil.  Shake frequently to combine the flavors, and especially before using.  (Do not add any fresh ingredients such as minced garlic unless you plan to refrigerate the oil and use within a couple of weeks.)  The red pepper oil will increase in potency the longer it ferments. 

My kids don't love spicy, so we often serve them their veggies plain and add a little heat to ours.  Here are some ideas for red pepper oil:
  • Saute vegetables with them.  For my quesadilla, I used the red pepper oil to cook onions and mushrooms.
  • Toss with steamed broccoli before serving.
  • Marinate shrimp before sauteeing for shrimp scampi.
  • Mop up the oil with Italian bread when you're feeling particularly naughty.
Now, after writing this post, I am hungry!  You?

I am, as ever, so grateful for your visit to Shine Your Light today.  Enjoy the day my dear friends!  xo

I am linking up to the ever-fabulous 504 Main Street today!


Privet and Holly said...

Lisa, my mouth
is watering as
I'm on day one
of eating healthier
and this looks sooo
good! Love the
tips about the
red pepper oil and
how to use it.
We really enjoy
quesadillas but
I've never tried
it with the onion
I will this week!
xx Suzanne

Holly said...

It is crazy here too - so much happening...and I don't see it getting better...or slowing down.

LOVE quesadillas!

I must make some red pepper oil. I really like it and have not had any for awhile...never occurred to me to make it...duh!

Rene said...

You, my dear, have just solved my dinner dilemma. Thank you :)