| Apple Chicken Quesadilla Recipe | | | | 4 Repeat with the remaining tortillas. |
| | | | |
| I was charged with providing lunch for | | | | Makes 12 quesadilla triangles. |
| several kids (ages 4, 6, 7, and 9) a few days | | | | |
| ago and prepared for them one of my favorite | | | | Arroz Con Pollo Recipe |
| quickie lunches - chicken and apple | | | | |
| quesadillas. The kids gobbled them up, and | | | | Preparation time: about 1 hour |
| one of them, Teddy, exclaimed loudly after | | | | |
| the first one, "Elise, you HAVE to put these | | | | 3 lb frying chicken, cut into pieces |
| on your website!" The others nodded in | | | | |
| agreement, while busily chomping away. So for | | | | Olive oil |
| all you quesadilla-loving kids out there, | | | | |
| here you go. | | | | 2 large onions, chopped |
| | | | |
| 4 Flour tortillas (approximately 8-inches | | | | 1-2 cloves of garlic, crushed |
| wide) | | | | |
| | | | 2 small green peppers, finely chopped |
| 1 cup cooked, shredded or chopped, chicken | | | | |
| meat | | | | 4 cups of canned tomatoes (32 fluid oz) |
| | | | |
| 1/4 lb cheddar or Monterey jack cheese, | | | | Black pepper |
| sliced or grated | | | | |
| | | | Spanish paprika |
| 1 apple, sliced | | | | |
| | | | Bay leaf |
| 1/4 cup salsa | | | | |
| | | | Powdered saffron (optional) |
| 1 Heat a large skillet on medium high heat. | | | | |
| Place one tortilla in the skillet. Flip it a | | | | 2 cups of uncooked rice |
| couple of times with a spatula, then let it | | | | |
| sit in the pan heating up until air pockets | | | | 1 small can of pimiento |
| form and parts of the tortilla begin to puff | | | | |
| up. Flip it again. | | | | Cooked peas |
| | | | |
| 2 Place cheese slices on half of the | | | | In a large sauté pan, brown |
| tortilla, at least 1/2-inch from the edge of | | | | the chicken on all sides in 1/4 cup of olive |
| the tortilla. Add chicken pieces on top of | | | | oil. Add onions, garlic, and green peppers. |
| the cheese. Fold the tortilla over like an | | | | Cook 5 minutes, stirring frequently. Add 4 |
| omelette, and press down on the folded | | | | cups of canned tomatoes with the liquid. Add |
| tortilla with the spatula. Lower the heat to | | | | 1 Tablespoon of salt, 1/4 teaspoon of ground |
| medium. At this point, if you have enough | | | | black pepper, 3 teaspoons of Spanish paprika, |
| room in your skillet, you can add a second | | | | 1/2 of a bay leaf. Cook 15 minutes. Add 5 |
| tortilla to the pan to begin to heat it up. | | | | cups of boiling water. Add 1/2 teaspoon of |
| | | | powdered saffron if you like saffron. Slowly |
| 3 When the cheese inside the quesadilla has | | | | add 2 cups of uncooked rice. Cover and simmer |
| melted, remove the quesadilla to a cutting | | | | 30 to 40 minutes or until the rice is cooked |
| board. Open it wide and layer on apple slices | | | | and the chicken tender. |
| and salsa. Fold the tortilla back again, and | | | | |
| cut it into 3 triangles, as if you were | | | | At serving time: |
| cutting a pie. (You don't have to cut the | | | | |
| quesadilla into triangles, it just makes it | | | | Heat and chop up pimiento. Garnish the dish |
| easier for kids to eat.) | | | | with chopped pimiento and heated cooked peas. |
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