Eek! I’m so excited for the first installment of the Teach Me To Cook Series! (In case you missed it, click HERE to catch up. We’ll wait.) This month’s challenge was 30 Minute Dinner Recipe Ideas! My Facebook fans gave me oodles of inspiration! Chris simply suggested chicken quesadillas which got my creative juices flowing. As I was researching how to make quesadillas, the idea for Italian Grilled Chicken Quesadillas came to me! This is inspired by the Olive Garden Grilled Chicken Flatbread dish!
So what did I learn? I learned the proper way to saute vegetables. Usually, I’m in such a hurry, I don’t take the time to do it properly and end up burning the veggies. These quesadillas taste amazing! And for those of you participating in April Kennedy’s 60 Day Body Mind and Spirit Challenge, this is made with all positive foods!
1 pound skinless chicken breast
Italian dressing (for marinade)
1 tbsp extra virgin olive oil
1 green bell pepper chopped
1 red bell pepper chopped
1/2 onion chopped
10 inch whole wheat tortillas
1 tsp butter
1 (8 ounce) package of skim Italian Cheese shredded cheese mix
Preheat oven to 375 degrees.
In a large skillet, add olive oil and saute the vegetables over medium heat.
Place chicken in a baggie with Italian dressing (enough to coat the chicken). Then dump into another skillet over medium heat and cook.
Add chicken to veggies in the large skillet.
Butter one side of wheat tortillas and place butter side down on cookie sheet.
Fill one half of each tortilla with chicken and veggie mixture. Sprinkle Italian cheese blend on the chicken and veggie half and then fold tortilla over.
Bake for 9-11 minutes or until golden brown.
I also enlisted the help of some of my other blogger friends to come up with some 30 minute dinner recipe ideas! Check out these other awesome meal ideas!
Be sure to stop by on Monday when I will announce February’s theme! I can’t wait!