Side note to start off this post: Ignore that this does not at all match what I had on my meal plan for this week. My family has revolted and vetoed pretty much everything on that list or told me that they want it this weekend instead and I am about to scream because why can't I have what I want, stupid having-to-compromise sucks royally, and yes, I'm a little cranky, why do you ask?
*Breathes Deep Breaths*
Last night I wanted something for dinner that was both quick and would create leftovers for lunch today (to help out with my August Challenge of not eating out at all (3 days in and so far, so good!)). I stumbled across this recipe, which fit the bill pretty perfectly. Then I got home and found that I had neither (a) corn, nor (b) black beans, but decided, screw it, I'm making them anyway. So I fudged it a little bit.
Then, when I was almost done cooking, a certain person in my house, who is not the one who usually speaks in "Whine," started whining that there was no side dish to accompany the quesadillas, so I whipped up some rice to go on the side. And, lo, it all turned out delicious and everyone (except the pre-schooler, who didn't feel like eating anything because she survives on air and squeezy yogurts) enjoyed the heck out of the meal.
And because everything was so tasty, I thought I'd share what I did here, in case you, too, need a quick, easy meal on a weeknight when you would much rather be in bed eating a giant ice cream sundae.
Creamy Chicken Quesadillas
Adapted from Sugared Whisk
4 oz. cream cheese
1/3 c. water
1 chicken bullion cube
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 cooked chicken breast, shredded
1 c. shredded cheese (I used cheddar)
4 burrito sized flour tortillas
butter for the pan
In a sauce pan, mix together cream cheese, water, and the herbs and spices. Cook over low heat, stirring frequently, until the bullion is dissolved and the cream cheese has melted and incorporated. Add chicken and cook until heated through.
Melt a little butter in a skillet, swirling to coat. Place one tortilla in the pan, and on one half of the tortilla sprinkle on 1/8 of the cheese, top with 1/4 of the chicken mixture, and sprinkle 1/8 of the cheese on top of that. Flip over the the other half of the tortilla, and press down. Cook until browned, then flip and brown the other side. Remove from the pan. Repeat with the rest of the tortillas, fillings.
Quick Spicy Rice
1 can Rotel (heat level of your choosing)
1 1/4 c. water
1 chicken bullion cube
1 c. rice (I used basmati because that's what I had on hand; cooking time may vary based on rice)
Combine the Rotel, water, chicken bullion cube and a pinch of salt in a sauce pan with a tight fitting lid. Bring to a boil, then add rice. Return to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is soft. Remove from heat, and stir with a fork to fluff. Let sit 5 minutes.
We didn't do this, but thought it would be delicious - Combine cooked quick spicy rice with sour cream and shredded cheese. Stir together and place in a small casserole dish. Top with more shredded cheese. Bake (probably at 350 for 20 minutes) until heated through and bubbly.