This post will go over a nice little concoction I made last night that turned out to be pretty good. The meal got two thumbs up from my pregnant wife which is always a good thing. 🙂
Makes 2 Quesadillas
- 4 Wraps (Dried Tomato if possible)
- 2 handfuls of grated Kraft Marble Cheese
- 2 chicken breasts
- 1/2 White Onion
- 1 Tomato
- Johnny’s Xtreme Taste Dill Ranch (Costco)
- Ground Black Pepper
Prep. the onions, tomatoes and cheese before doing any cooking. The onions should be cut thick.
Take the 2 chicken breasts and cut them up into small cubes. This will help with the cooking times. Pepper and salt the chicken to your preference. Cook the chicken on Medium-Low constantly turning and moving the chicken in your frying pan.
While the chicken is cooking, start sautéing the onions in Becel margarine. The onions should be peppered as well. Cook the onions until you can see a nice caramelized layer on them.
Finish cooking the chicken.
Place all ingredients on the wraps in a layers and then cover everything with a wrap on top. Put the dill ranch on last. Cook the Quesadillas in a large frying pan long enough to get the wraps crispy. Flip the wraps over and cook the other side. Flipping can be tricky. Please be careful not to burn yourself.
Here’s some pictures from the different steps: