Well who knew that on May 18th it would feel more like winter than late spring? My boys finish school next week but it feels more like winter break than summer break, they started out the week in the pool for our neighborhood swim team and this morning we woke up to 4″ of heavy, wet snow and, it’s still snowing. Of course most of it is melting on the streets, but it’s giving us some great moisture, we need it, I will never complain about getting moisture. Crazy weather, gotta love springtime in the Rockies!
I love a good appetizer, in fact, I could eat appetizers all day long, I don’t think I’m alone, am I? It’s a winner! Great for a family dinner, sporting event, dinner party, potluck, anywhere you can use a heavy app.
Back in my MOPS (Mothers of Preschoolers) days, us moms were desperate for simple, filling, quick meals; whether it was for simple entertaining or for our families. We have a cookbook filled with wonderful recipes like this one; my creative and very talented friend Allison was the contributor of this beauty. I’m pretty sure if you like chicken and cheese you’ll fall in love with this one too.
Start with some fabulous ingredients, the original recipe calls for the amounts shown below, but it does make quite a bit, so I will often make half the amount, which is what you’ll see pictured in the step-by-steps. I added goat cheese which wasn’t in her original recipe. Oh how I love goat cheese; creamy, filled with flavor, a slight zing…my mouth is watering; unless you are on the other side, the non-goat cheese loving side; I don’t get you, but then again there are plenty of things that I dislike that you love. It’s kind of one of those things, you either love it or hate it. Have you tried smoked goat cheese, wowza!!!
First though, start with your peppers and onions, the prettiest part of these quesadillas.
Slice your peppers and onions, pour a tablespoon or so of olive oil into a saute pan and over medium heat cook the peppers and onions until they boast a bodacious caramelized color.
While your onions and peppers are doing their thing; place your softened cream cheese, rotisserie chicken, parmesan, cheddar and goat cheeses (optional) into the bowl of a mixer and mix until cheese is smooth and chicken has become part of the “batter”. Probably works better, if you start with your cream cheese and beat it until smooth, then add the other cheeses and chicken, but I couldn’t be bothered.
Set aside until ready to spread onto tortillas. Preheat oven to 425 degrees.
Once the peppers are finished and you’ve made your cheesy chicken mixture, spray the bottom of two tortillas (any size desired, mine were about 10 in) with spray oil (may be baked dry as well) and place on cookie sheet. Spread a healthy ¼-1/2 cup of chicken cheesy mixture on top of the tortilla…
TIP: I love spray Grapeseed oil, it’s great at high heats.
…place some of the carmalized pepper and onions on top of the chicken mixture and spread evenly.
Top with another tortilla, pressing down slightly and spray with spray oil.
Bake at 425 for 10-12 minutes until crispy, cut into 4 or 6 triangles. Serve immediately!
My pictures are a bit overexposed, I was in a hurry as I was trying to serve them and take pictures of them at the same time, but trust me, these are a filling and satisfying appetizer.
- 2-3 cups rotisserie chicken breast (torn into pieces, mixer will shred)
- 2 8 oz blocks of cream cheese, softened (may use Neufchatel cheese to lower calorie content)
- 1 cup Parmesan cheese
- 1 cup Cheddar cheese, shredded
- ½ small log goat cheese, try smoked, herbed or plain
- 3 bell peppers (red, orange, yellow), sliced
- 1 onion, sliced
- 1 TBL olive oil
- 16 10" flour tortillas (smaller or large may be used)
- Slice onions and peppers. Toss in heated pan with 1 tablespoon of olive oil.
- Saute until caramelized and golden in color.
- While onions and peppers are sautéing place cream cheese in mixer and beat until smooth.
- Add Parmesan, Cheddar and Goat cheeses and mix
- Add chicken and mix in, mixer will shred it to make a chicken cheesy paste.
- Spray the bottom of two 10" flour tortillas with olive or vegetable oil, place oil side down on cookie sheet.
- Spread ¼ - ½ cup of chicken cheesy mixture on top of tortilla, not quite all the way to the edge.
- Grab some of the caramelized peppers and onions and spread evenly over the top of the chicken mixture.
- Place another tortilla on top of mixture, pressing down slightly.
- Spray tops with spray oil and bake at 425 for 10-12 minutes until crispy.
- May be pan fried as well, cover with lid though so that mixture is heated all the way through.
- Cut into 4 or 8 triangles per quesadilla, continuing making until you've used all the mixture.