This is a sponsored post written by me on behalf of Tyson Foods, Inc., Circle Foods LLC, and Pinnacle Foods Group LLC. All opinions and text are entirely my own.
Anyone else struggling with summer dinners?
I’m in no mood to cook.
It’s summer! Who wants to be in the kitchen.
But at the same time, I also want to eat healthy and make sure my kids are eating healthy. So I’m forever on the hunt for easy and delicious ideas that will keep me from reaching for the frozen mozzarella sticks. Click for the full recipe
In my time as a military spouse, I’ve come to the conclusion that us spouses come in 2 varieties when it comes to facing short separations.
First up, you’ve got your spouse that dreads the separation from the moment she hears about it. At any given moment she can tell you exactly how many hours until he returns. Daily Facebook posts proclaiming how much she misses and/or loves her husband may happen.
Then there’s the other variety.
The ones that use the separation as sort of a “vacation” from real life. They only do laundry once a week since there are no PTs to wash every night, they cook whatever they want, and they might even buy zebra print trashcans for their bathrooms just because their husbands aren’t there to say no.
I’m in the 2nd group. Although I’m sure my husband wishes I was in the first because we now have animal print in every room of our house. Every room.
I made these quesadillas when my husband was gone last week. Peanut sauce is number 1 on the (very short) list of foods he refuses to eat so I’ve been waiting and waiting to give these a try and they were worth the wait. I don’t loveÂ peanut sauce and I kind of hate bean sprouts but for some reason this recipe called to me and I’m so glad it did.
All the flavors and textures just worked in this. The super crisp bean sprouts were the perfect contrast to the creamy mozzarella and all the peanut sauce I used for dipping. Since I made these originally, I’ve done it a few more times without the chicken and it’s every bit as delicious. You could also do tofu, thinly sliced beef, whatever you want!
(Peanut sauce is available in just about every grocery store, in the Asian foods section. I know Target also has one in their Archer Farms brand. Or you could make your own! There are tons of recipes out there.)
Lay out one tortilla on a flat working surface, and spread with desired amount of peanut sauce. Sprinkle with the chicken, green onions, carrots, bean sprouts, mozzarella, peanuts and cilantro. Drizzle a bit more peanut sauce on top. Place another tortilla on top and gently press together so it doesnâ€™t fall apart on you.
Heat a skillet or grill pan over medium-high heat. Gently transfer tortilla to the pan. Cook for about 2 minutes, and then carefully flip over and cook for another 2 minutes (or until tortilla begins to brown and cheese is melted).
BBQ Chicken Quesadillas – chicken, mozzarella cheese, red onion, cilantro, and barbecue sauce stuffed into a flour tortilla and grilled until golden and crispy! Super easy and fast weeknight meal!
My ultimate favorite pizza is a bbq chicken pizza.
I love the sweet and spicy barbecue sauce with the melty cheese and the red onion.
But man, pizza’s a lot of work some days.
I mean, you’ve got to be prepared enough to start your dough early enough and then you’ve got to cross your fingers that it actually rises.
Then you’ve got to roll it out and then you’ve got a flour mess on the counter.
You know? It’s just too much work sometimes.
BBQ Chicken Quesadillas!
These BBQ Chicken Quesadillas are my solution for days when we’re craving barbecue chicken pizza but either don’t have the time (or patience) to make my own dough or don’t feel like spending money on takeout.
They seriously can’t be any easier.
Just take some cooked chicken (get a rotisserie chicken from the store to save even more time!) and put it in a flour tortilla with shredded cheese, thinly sliced red onion, a little bit of cilantro, and barbecue sauce!
Then grill it until the tortilla is golden and crispy!
They’re perfect for a weeknight meal or a day you’re feeling lazy. We love them.
cookedshredded chicken mixed with barbecue sauce (I did this but used 2 chicken breasts instead of the pork)
red onionsliced very thin
extra barbecue sauce for drizzling or dunking
Heat the oil in a large pan over medium-high heat, careful not to let the oil burn.
Assemble quesadillas according to taste with chicken, onion, mozzarella, and cilantro. You can cover an entire tortilla with the toppings and then top that with another tortilla or you can only cover 1 side of the tortilla and do the fold-over method.
Lower the heat to medium and add quesadilla, cooking for 2 to 3 minutes on each side or until tortillas are golden brown and cheese has melted. Serve with extra barbecue sauce if desired.