One of my most fun Christmas presents was the El Paso Chile Company Quesadilla maker. This is one of those things that I never thought I would need, but wow does it help make quesadillas easier to cook! Because I was so excited about this gift, I just had to use it right away. I was inspired to create my own quesadilla recipe, which I’ve included below. This is actually the first recipe I’ve really created from scratch that I am proud of! It was a big day for me

There are so many different ways to make a quesadilla… beans or no beans? Chicken, steak, or vegetarian? Shredded chicken or sliced chicken? The possibilities are endless. This does make it easy to make a quesadilla with whatever ingredients you have on hand at the time, though. I decided to make mine chicken because that’s typically my favorite kind of quesadilla to order out. My goal was to make it as good as the Mexican restaurants I’ve been to!

Ingredients (makes 2 quesadillas)

1 (6-ounce) boneless, skinless chicken breast
1 packet taco seasoning
1 plum tomato, diced
1/2 cup diced onion
1/2 red pepper, diced
1/2 green pepper, diced
1 tbsp vegetable oil
1 cup shredded Mexican cheese
4 soft tortillas
Sour cream, cilantro, and chopped lettuce for topping

Directions

• Pre-heat oven to 350 and pre-heat quesadilla maker by plugging it in
• Rub chicken with taco seasoning
• Lay chicken on a baking sheet and place in the oven until chicken is cooked through (about 20 minutes)
• While chicken is cooking, heat 1 tbsp vegetable oil in a skillet and cook peppers until soft
• Once chicken is cooked, slice it and set it aside on a plate
• Lay out one tortilla on each of 2 plates
• Place chicken and peppers on each tortilla so the tortilla is covered
• Mix together tomatoes and onions in a small bowl (add some cilantro to the mix if you like cilantro), and set aside half of the mixture. Take the other half and sprinkle it atop the chicken and peppers
• Top the whole tortilla with Mexican cheese, and then place your other tortilla on the top
• Place quesadilla carefully into quesadilla maker and close and latch (if you can… mine were too thick to latch the device!)
• Take quesadilla out when maker says it is ready
• Garnish with remainder of tomato and onion mixture, a sprinkle of cilantro, a dollop of sour cream, and some shredded lettuce

And the finished product should look something like this…

The best part… you never have to flip it!

I’m not so good at flipping things, so this quesadilla maker is definitely for me. And it encourages me to make them, when it wasn’t something I would typically think of making before. I’m very excited to try new and different varieties, but for now, I hope you enjoy my first!

If you have any quesadilla recipes that you love, please share them with me in the comments so I can try them next time!

I typically don’t get home from work until 7 or 8pm, so my ultimate quest is to find delicious meals that I can make in under an hour for dinner. Ironically, one of my favorite recipes that fits this requirement is adapted from one that I can’t even fully recall where I got it from, as I’ve got the recipe scribbled on the back of an envelope from a piece of mail from 3 years ago. However, I almost don’t even use the recipe anymore since I’ve had enough practice with it that I’m comfortable playing around and adjusting the flavors to find the ideal balance.

One of the best things about this recipe is its versatility. While the main ingredients in the sauce should always stay constant, different veggies or amounts of each can be added or removed from the recipe based on personal preference or what you have in the house. It also pairs well with mashed potatoes, or can be served over rice!

Balsamic Glazed Chicken

• 4 boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• 1/3 onion, diced
• 1 clove garlic, minced
• 1/3 stick butter (I tend to only use about 1-2 tbsp)
• 4 tbsp balsamic vinegar (I occasionally add more)
• 2/3 cup red wine (or to taste)
• 2/3 tsp salt
• dash black pepper
• 1 can diced tomatoes
• 1 cup mushrooms (I switch between canned and fresh sliced mushrooms)
• 1 tbsp parsley (for garnish)

Pre-heat oven to 350 degrees. In a large skillet, heat butter and vegetable oil over high heat. When it starts bubbling, add the chicken. Cook it for about 1 minute per side, and then set aside on a plate.

Add the onion and garlic to the skillet (don’t wash it out in between) and let them cook for about 5 minutes, or until theonions are soft. Then, add the tomatoes, mushrooms, balsamic vinegar, wine, salt and pepper. Bring it to a boil, and then reduce heat and simmer for about 5-10 minutes, until all of the veggies are soft and the liquid has reduced by about half.

In a baking pan, place the chicken and pour the veggie mixture on top of the chicken breasts. Bake on the top shelf of the oven for 20-25 minutes. Garnish with parsley and you’re finished!

This dish is great because it not only tastes delicious but it’s so versatile that it can be made in many different ways. I’m a huge balsamic vinegar fan, but the amount of balsamic vinegar used in the recipe can be adjusted to taste (the original recipe I used only called for 2 tbsp, but I always use at least 4).  I also added the mushrooms for an additional veggie and to introduce a new flavor and texture to the dish that was less acidic than some of the other ingredients. Eventually I will also experiment with adding other vegetables such as broccoli or zucchini, which I think would also be great additions!

The other great thing about this dish is that it’s so loaded with veggies that you just need to add a starch and you’ve got a full meal. Whip up some quick mashed potatoes or rice, pour yourself a glass of wine and you’re good to go.

Do you have a favorite versatile dish that is a go-to for an easy but delicious dinner? Share it in the comments!