After a busy week and an even busier weekend, I pulled together a quick dinner of Chicken Quesada’s with fresh salsa using smoked chicken.

Mister smoked ribs and chicken in the smoker earlier in the week and I wanted to pull together a quick and easy dinner and yet make use of some of the leftover smoked chicken, so… Chicken Quesada’s it is!

Ingredients:

Chopped pre-cooked chicken leftovers (I use approximately 1 cup per person)

1/2 package or your favorite taco or fajita seasoning mix

2 tablespoons olive oil

Salt & Pepper to taste

Soft taco/burrito shells

Butter at room temperature

Mexican blend grated cheese

1 tomato diced

1 small onion diced

2 cloves of garlic minced or finely chopped

1 jalapeno finely diced with seeds removed

One can of refried beans or black beans I mash mine with a fork until they are broken up and starting to resemble refried bean consistency (heated)

Fresh salsa

Guacamole

Shredded lettuce (I like lettuce with my Quesada and I use as garnish)

Add 2 tablespoons of olive oil to the bottom of a large skillet over medium heat, add diced onion and cook until translucent. Add minced garlic and finely minced jalapeno in with the translucent onions and cook until tender and the aroma has reached that tantalizing smell that nearly makes you drool (no one’s watching). Once the onions and garlic are ready, add the chopped chicken and 1/2 package of your favorite taco or fajita seasoning mix and give the whole mixture a stir; continue stirring occasionally until everything comes together nicely, which won’t take long since the chicken is pre-cooked.

Meanwhile, lightly butter ONE side of the soft taco/burrito shells, one shell equals one folded over Quesada. Place your cheese and tomatoes and black beans in bowls for quick access as the steps will go quickly.

Once everything is ready you can begin the assembly process.

I place my cooked chicken in a bowl at this point and wipe out the skillet to reuse while cooking the Quesada’s.

Medium heat if the heat is up too high the shell will burn before the Quesada is heated through.

Moving QUICKLY, place the buttered side of the soft taco shell down in a medium heat skillet, quickly add a spoonful of beans and push it around on one-half of the soft taco shell, add a spoonful of chicken mixture, a dab of diced tomatoes, and sprinkle with cheese. Place a lid over the skillet for just a moment until heated through. Fold the taco shell over in half. Using a LARGE spatula (works better if the spatula is large to aid when turning) quickly turn the Quesada over to cook on the opposite side. Cook until the Queada is lightly brown on both sides.

Place the finished Quesada on a cutting board and slice in half and then each half into half once again. I like to use my pizza rocker blade to quickly slice through the thick Quesada.

Place the sliced Quesada on a dressed plate with a side of lettuce, guacamole, and fresh salsa.

While my chicken mixture is cooking I like to dress my plates and set up everything I’ll need for the Quesada’s since the process goes rather quickly.

Don’t you just love those mismatched serving bowls…?  Over the years I’ve ended up with several in an array of colors and only a few that match. The children used these when they were small to carry snacks around the house and I’m pretty sure a gremlin is collecting my odd’s and ends plates, bowls, cups, and flatware.

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The set comes with two glass bottles

500ml which stands 10.5″ h x 2.5″ w

250ml which stands 6″ h x 2.5″

Two conveniently sized bottles that are dishwasher safe and equally easy to clean by hand.

 

The drip-free spouts enable mess-free pouring and measuring, without spilling or leaking.

The integrated pump and measure top helps you control the amount of oil and vinegar to be dispensed at per use. Simply squeeze the soft rubber grip to add the amount of oil or vinegar needed per dish.

I’ll confess I used the smaller sized bottle (vinegar bottle) for olive oil as I use olive oil when cooking and the other member of our home uses vegetable oil so this worked out well. I no longer need to pull the big olive oil bottle out when cooking, I simply reach for the Blumware oil dispenser bottle with no muss or fuss. The dispenser nozzles are the same size so I didn’t have any trouble using the smaller bottle for oil instead of vinegar.

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Clean with mild soap and water and help preserve the finish with food-grade mineral oil.

The expandable drawer organizer measure 17 3/4″ long x 13.5″ wide x2″ high. Expands from 13.5 ” to 17 1/2″ wide.

I have three expandable drawer organizers in my kitchen. One for our flatware kitchen knives, one for my baking utility drawer so I can find the item I need quickly, and one for my misc drawer which is a blessing because without the organizer you could seriously get lost in that hot mess.

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Happy cooking!

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