Great recipe and you can vary the amount of ingredients as you go along and it'll still taste great. I get the bottled lime juice to cut the time of squeezing limes, I also use whole wheat tortillas to make it a little healthier and season the chicken with salt and pepper before pan fying it. I also used a tip I got from this site for flipping these suckers since my frying pan is about the size of the tortilla shells (about 10"): I put down one tortilla, sprinkle with cheese, put 1/2 to 1/3 of the veggie/chicken filling in, top with another layer of cheese and top with a tortilla. I do this with the heat a little lower than med. When it's ready to flip (I lift an edge to check), I stick a large 10" round plate on top and flip the quesadilla so that the pan ends up on top and the quesadilla on the plate. I then slide the quesadilla back into the pan (of course with the uncooked side down). When that side is ready, I just flip again onto the round plate and cut with a pizza/round cutting knife while the quesadilla is on the plate. So easy!
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Great recipe and you can vary the amount of ingredients as you go along and it'll still taste...