I just love it when my kids ask ” What’s for dinner? ” and are happy after I tell them. Quesadillas are definitely one of those meals they are always ready to gobble up. They are so easy to make in the oven or even on the grill. On really busy nights I prepare everything in advance and just pop them in the oven 20 minutes before dinner time. They are also very easy to customize for any picky little kiddies. 
Here is what you will need:
- Pack of chicken breast tenderloins
- Flour tortillas
- 1 large spanish onion
- Block of Colby Jack cheese – shredded (Do not buy cheese that is already shredded. It taste much fresher when you shred it yourself)
- olive oil
- salt and pepper
Here is what you need to do:
Slice up your onion and caramelize in a hot pan with a little olive oil, salt & pepper. When they are nice and brown remove from pan and set aside.
Chop up your chicken and cook in same pan adding a little more olive oil and seasoning with salt & pepper.
Time to assemble.
Brush one side of your tortilla with olive oil and sprinkle lightly with salt & pepper. Flip them over.
Add layer of cheese, chicken, onions and top it off with more cheese.
Place another tortilla on top and then brush it lightly with olive oil, salt & pepper. Bake in the oven at 350 degrees for about 20 minutes. Its done when the tortilla is nicely browned and crunchy.
My kids love to dip their quesadilla triangles, but I love to pile my toppings all over the top. I usually serve them with salsa and my Sour cream Avocado dip, which I will share with you now.
Here is what you will need:
- 1 cup of sour cream
- 1 minced garlic clove
- 1 ripe chopped up hass avocado
- tiny handful of chopped cilantro
- salt & pepper to taste
Just add all the ingredients into a bowl and mix together.
So easy!!!
Enjoy