Sunday, March 22, 2015

Superfood Salad for Me & Chicken Cheese Quesadillas for Them

Today was chilly, dark and dreary here and it never got out of the 50's. It rained on and off throughout the day and it's still raining here this evening. I finished up a recipe project this afternoon and then made a quick run to the store to pick up a few things for dinner. Both boys came for dinner. I decided to make Chicken Quesadillas. I sauteed red bell peppers, onions, mushrooms, and diced jalapeno peppers and then placed grain free tortillas in a hot skillet and then layered with shredded cheddar and pepper-jack cheese, diced cooked chicken, and the cooked veggies and heated it until everything was melty and the tortilla was nice and toasty and then folded it over in half like an omelet, pressed it down and slid it off onto a platter to cool before cutting into wedges. By the time I got around to making mine (last)...I wasn't in the mood for one any more, so I just sliced some chicken and filled a big bowl with my favorite 7 Superfood Salad Blend and had a salad. If you want to take a peek at the Chicken Quesadillas I make using my grain-free tortillas, here's the link: Chicken Cheese Quesadillas. My salad is pictured below. Enjoy!

Here's a pic of the kind of chicken quesadillas I made the rest of my family



Amber said...

Yummy looking as always. I do have a qustion about the quesadillas. I tried to make them one time but the batter was really thick and I could not get it to pour nicely to get it around the pan, Was just a glob. Any suggestions? Make them more watery perhaps. Thanks so much.

Gourmet Girl Cooks said...

Hi Amber,

In that case I would just add water and whisk it in maybe a teaspoon at a time. You want it to be runny enough to swirly around the pan quickly. Did you use egg whites or egg beaters or whole eggs? Mine don't work right if I use whole eggs so I usually use egg beaters to make them. Hope that helps! :-)