Smokey Grilled Chicken Quesadillas with Chipotle Lime Sour Cream


Sunshiney weather calls for sunshiney food!  And these quesadillas are all that..and a bag of delicious.

By using chicken breast tenderloins and just a few simple ingredients you are allowed to marinate and cook the chicken so incredibly quickly. Perfect for a weeknight. Fabulous for any night. Or day. So good. Continue reading

Peppers and Onions


If bell peppers are on sale at the market this is definitely one of the ways I put them to use.  Making this ridiculously simple sauté at the beginning of the week and storing it in the refrigerator is something I’ve gotten quite used to as it ends up being a huge time saver throughout the week.  You can use this mixture for so many meals:  top burgers, brats, salads, grilled sandwiches or use them for tacos, quesadillas, omlettes, pastas, the list could go on and on.


One of my favorite things to do with it is make tuna quesadillas for an unbelievably quick meal:  grease a saute pan with olive oil.  stack shredded cheese, peppers and onions, drained canned tuna and another layer of cheese between two whole grain tortillas.  cook for 3 minutes on each side over medium high heat or until a crispy crust forms and inside is melted.  Pure gooey deliciousness.



Peppers and Onions


2 Tablespoons Olive Oil

2 Bell Peppers (red, yellow or orange), halved and sliced

1 Medium Onion, halved and sliced

1 Tablespoon White Wine Vinegar

Salt and Pepper to taste


Heat olive oil in a large skillet over medium high heat.  Add peppers and onions and cook for ten minutes, stirring occasionally.  Stir in vinegar, turn heat down to medium and cook for an additional three minutes or until the vegetables are cooked to your desired tenderness.  Season with salt and pepper.