Quesadilla (Beef, Vegetable or Chicken)

Great tasting Tex-Mex style quesadillas. Very high in protein, but also very high in sodium and carbs so I used low carb 10 inch flour tortillas and did not add any salt at all. I upped the servings to 24 AS USUAL, made both grilled chicken thighs and beef roast for the quesadillas for which I'm so glad that we have a 36 inch flat top griddle, sprinkled fresh cilantro over the cheese, which we use a Mexican cheese called Chihuahua, yes like the dog, and well worth buying. And once again. No leftovers! The grandkids loved them and cleaned their plates and wanted more! Next time I'll make 30 servings. And I served them with Cacique Brand Crema Agria ( sour cream) and Mexican rice and refried beans on the side. Just make sure you keep an eye on the tortillas so they don't brown up too much or char although we like our tortillas with a little char on them. It's a keeper.

Vegetarian version very bland.

I used the seasoning with beef, onions, garlic, red pepper, jalopeno, cheese. Yum

Made the chicken version. Everyone loved it. Definitely making again and will try the vegetarian version next. I would also try to add a bit of beans to the vege version too or maybe a bean dip.

I used the beef filling - pretty tasty! I definitely recommend the avocado sauce with it. Next time I'll buy more cheese.

Made the vegetarian filling, very quick and easy.

used rotisserie chicken instead of thighs