March 12, 2015 in Lunch
- 1 large, boneless, skinless chicken breast or 2-3 chicken tenders
- 1/3 cup shredded cheddar cheese1/3 cup salsa
- 2 small whole wheat tortillas
If the chicken is not already cooked, bring a medium saucepan of water to a boil. Add the chicken and simmer over medium-low heat for 10 minutes. Drain the chicken, cool slightly and shred into small pieces. Alternatively, you can grill 2-3 chicken tenders in a sauté pan or stove top grill. Shred into small pieces. Combine the chicken, cheese and salsa in a medium bowl.
Lay a tortilla on a clean surface and spoon in one half of the filling. Fold over and press closed. Ask an adult to help you turn on the stove to medium heat. Place the quesadilla in a frying pan or on a stove top grill and cook until golden brown on the bottom. Flip over and cook the second side. Repeat with remaining tortilla and filling. Serves 2.
Serve with sautéed garden vegetables such as zucchini, green beans, carrots or kale.
Skills: cooking & shredding chicken, working with a hot stove
Equipment: mixing bowl, stove top grill or large frying pan