…and we’re back!
After a month long hiatus to tie the knot (beach style!), I am finally ready to get back in the kitchen! Vacations bring a whirlwind of new cuisines and flavors into the picture and trust me, I have a delicious mango salsa recipe in the works to make its appearance soon!
If you have ever been on a beach vacation, you know how hard it is to acclimate back into your everyday routine once you return home. Longing thoughts of lying in the sun and waves crashing haunt you to your core while answering two hundred emails. Boring cereal makes its way back, in place of freshly made omelets and mimosas. A girl actually has to wear real shoes versus flip flops and so long to wearing a sundress everyday! I digress…
So while we settle back into normal life, we begin to plan grocery shopping trips and easy-to-make meals to hang onto the lounging lifestyle as long as humanly possible.
Quesadillas are a perfect “catch-all” type of meal that utilizes anything you may have lying around in the freezer or fridge. Since it’s summer (and we just bought a brand new grill!), we decided to try a new recipe from Naturally Ella…because trying to think of one on our own seemed like a lot of work post-vacation. ;) Only changes: we added chicken and of course, more cheese.
Check out this 5 burner dream..
Grilled Chicken, Corn and Onion Quesadillas
- 2 ears of corn, husked
- 1 large red onion
- 2 chicken breasts
- 1 cup shredded Italian cheese
- 4 oz goat cheese
- 4 oz cream cheese
- cilantro bunch, chopped
- 8 tortilla wraps
- skewers (optional)
Begin by prepping the vegetables and chicken for the grill.
You will need to cut the onion so that it is easy to spear with the skewers and grill. (I use skewers to keep everything together while cooking.) I recommend cutting the ends off, holding onion on a non cut edge and slicing in one inch slices. Place on skewers and brush both the onions and corn with olive oil.
Over a low flame, grill the veggies until the tender.
Remove from grill and proceed to chop the onion and de-kernel the corn. Set aside.
Turn the grill up to medium-high and cook off the chicken. Once done, let the meat sit for a few minutes before chopping into small pieces.
The next step is to prepare the spread. Combine the goat cheese, cream cheese and cilantro in a bowl and mix until thoroughly combined.
Spread a nice layer on two tortillas and begin sprinkling the onion, corn and chicken on one of the shells. Add 1/4 cup of the shredded cheese. Place the second tortilla shell on top and lightly press down. Repeat until your ingredients are gone, we were able to get 4 quesadillas out of the mix.
Re-heat the grill and clean. Brush the racks with a bit of olive oil and, over a medium heat, place your quesadillas down carefully.
Grill each side until you achieve grill marks and the shells are slightly crispy.
Once done, slice into fourths and enjoy with some plain greek yogurt!
See! Simple, easy and delicious!