Sunday, March 24, 2013

Semi-Homemade Chicken Quesadillas.

Cooked and ready to go. 

Some may call rotisserie chickens a copout but I just call it smart. You purchase an entire chicken, already cooked to perfection, and ready to eat for around $5. Thats cheaper than you can get an entire uncooked chicken. I like to purchase them every once in a while and divide up the meat between a few meals. Mexican dishes are a great way to utilize pre-made chickens. These quesadillas were simple, quick, and filling. 

How are your NCAA brackets doing? Mine is going down the drain fast. I have Duke winning it all but Wisconsin losing did not help me at all. 

After months of avoiding the flu, colds, or any form of monthly sickness I have finally caught a bug of some sort. I am having trouble breathing through my nose, signs of a sore throat, and all over fatigue. It sucks but hopefully I can rest up and get healthy by next weekend. I am going back to La Crosse for our traditional Easter celebration and I would hate to still be sick.

Semi- Homemade Chicken Quesadillas

What you need:
- 1/2 rotisserie chicken, taken apart and shredded
- 8 large tortillas
- 8 oz shredded Colby Jack cheese
- 1 green pepper, sliced
- 1 onion, sliced
- Taco sauce
(Makes 4 quesadillas)
Preheat oven to 400 degrees. Place all ingredients in tortillas and bake for 4 minutes on each side. Serve warm with salsa.