Guided in part by a recipe I picked up at Save-On Foods a long time ago, Mack and I made Quesadillas for supper yesterday.
We decided to try Maple Leaf’s Fully Cooked Chicken Breast Strips, though after opening the package, I wouldn’t recommend it. It was just enough for two quesadillas, and when an entire rotisserie chicken could be purchased for a few dollars more, even the ease of thirty-second preparation wasn’t worth the expense. In addition to the meat (salami was our other base), we added provolone and marble cheeses, tomatoes, green pepper, green onion, and (for Mack) sour cream. After a light brushing of olive oil and 15 minutes in a 400 degree oven, they were done.
Crispy, filling, and a great way to use up leftover meat and raw vegetables, the quesadillas are a quick lunch or supper idea that’s definitely worth a try.