BBQ Quesadilla & Salad for the Office
With two working parents it can truly be a challenge to figure out what we are going to eat each night. Common sense tells me having a plan is best whether a detailed menu for the week or simply a list of all the things I could make from what I have. Not only does this make certain my family has an economical and healthy dinner, it also helps to make certain Mom & Dad have lunch the next day. Leftovers for lunch can be a working parent’s best lunch friend! One of the meals that routinely make our regular menu cycle is the BBQ Quesadilla. Actually this is one of my 16 year old daughter’s favorite dinners. This meal is super simple to make and can be on the table in 30 minutes or so easily! I am going to give you instructions for the working parent “cheat” method!
Sliced red & green peppers
Sliced onions (you can pre-chop and store your peppers and onions in a container on shopping day, then you’ll be ready to cook or buy pre-chopped)
Sliced, shredded or cubed cooked chicken (I cheat and use Perdue Chicken Shortcuts, again you’ll be ready to cook if your chicken is prepped in advance)
BBQ Sauce (use your favorite)
Salt & Pepper
Optional Black beans
Shredded cheese (Mexican blend or your preferred)
4-6 large tortillas
Heat your frying pan on the stove then hit with a generous amount of cooking spray. Add your peppers and onions and stir fry until they begin to soften. Add in your cooked chicken, add salt and pepper then hit with some BBQ sauce. Add black beans now if you desire. I haven’t given a measurement for the sauce because you can add as little or as much as you want. I tend to make my filling slightly on the drier side but everything is well coated. Stir fry until well heated then remove from the burner. To assemble spray one side of a large tortilla lightly with cooking spray. Lay flat (cooking spray side down)and add some filling on top of half of the tortilla. Then add a generous handful of shredded cheese and fold the tortilla in half pressing down to be sure it stays closed. You should be able to assemble 4-6 quesadillas depending on how much filling you add to each one. Bake on a cookie sheet at 350 for about 7-10 minutes, flip each quesadilla over and bake for another 7 minutes or so, the cooking spray will help “fry and brown” the outside of the tortilla. Watch for the edges of your tortillas getting too brown and crisp! Remove from oven and allow to cool before slicing each tortilla into quarters or thirds if you prefer. Note: you can easily double this recipe if you have a large family or desire leftovers as I do! Serve with salad, salsa and sour cream.
To pack this meal for lunch I added a handful of salad to my Easylunchboxes first, with a generous amount of tomatoes. I topped each salad with half of a quesadilla (I packed one for myself and one for my husband). To the smaller compartments I added broken tortilla chips and fresh mango cubes. I also packed a sour cream and salsa mixed dressing in a small container (not pictured). At lunch time you simply remove the quesadilla, heat then return to the container and top with the dressing. I actually heat the quesadilla on the lid of the container since it heats in seconds!
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