Pesto Avocado Quesadillas
- 5-6 small chicken tenders-frozen
- Dry italian seasoning
- Salt & pepper
- 1 package long grain and wild rice, Rice-A-Roni
- 1 package McCormick pesto sauce mix-prepared (or about 3/4 C. pesto)
- Uncooked torillas
- Sharp cheddar cheese-shredded
- 1 large avocado-sliced
*SIDE NOTE: I've begun to cook like my MOTHER! Ever since I can remember, my mom has had the impeccable ability to make delicious meals out of "this and that". Whenever we'd compliment the meal and ask how she'd made it, she'd say "I don't really know...a little of this and a little of that, I guess..." Well mom--like mother, like daughter. I am forever cursed! (or blessed?) If someone were to ask me how I made this, I would definitely say "a little of this and a little of that"!
While these two thayngs are on the stove, prepare the pesto mix (all you need is a 1/2 C. water and 3 Tbs. olive oil) slice your avocado, grate some cheese and cook your uncooked tortillas. (Obviously you could use already cooked tortillas, but have you ever used the uncooked ones? They're SO much tastier and more often than not, they're cheaper than the ones that are already prepared!)
Once the rice and chicken are cooked, pour some of the pesto sauce into the rice just for flavor. Also drizzle it over the chicken (after cutting the chicken into chunks).
Next, assemble the quesadillas.
Tortilla first, then spread the rice, throw some pieces of chicken on there, cover with cheese, drop on some avocado slices and cover with more pesto sauce--the more flavor the better!
|I'm telling you...this picture does NOT give this litle guy his justice!|
Needless to say, dinner was yummy and we were satisfied. :)
And for future reference, not all of my recipes will be so incoherent! ha ha