“You know what it’s like having five kids? Imagine you’re drowning. And someone hands you a baby.”
Yes, folks. This. This is where we are this week.
So in honor of all you parents who just half-assed picture day this morning and picked up a discarded, half-eaten Pop Tart off the ground and thought “it’s probably fine” as you chewed, this one is for you.
Although my goal is to plan the majority of our meals, I live in a near constant place of failure on that front. I do, however, have a few quick and easy recipes that I can pull out with little notice. And perhaps more important than fast are recipes that don’t require 27 incredibly obscure ingredients. With only three ingredients, these quesadillas fit the bill.
Note: if you don’t live near a Publix, let me first send you my condolences. Feel free to swap out the Taco Chicken Breast Dip/Jalapeño Popper Dip with any other store bought (or homemade) dip that sounds delish. So far I have made these as instructed, but I have also branched out and used Buffalo Chicken Dip and Spinach and Artichoke Dip as well with great results.
- 8 flour tortillas soft taco sized
- 8 tbsp Publix Taco Chicken Breast Dip may also substitute Publix Jalapeño Popper Dip
- 2 cups your choice shredded cheese Feeling fancy? Shred a block of cheese yourself…or just tell everyone you did.
- Preheat griddle, skillet, or grill to 350 degrees (medium or medium-high).
- Spread about a tablespoon of Publix taco chicken breast dip on one side of each flour tortilla and place tortilla on griddle.
- Sprinkle about 1/4 cup of shredded cheese on top of the dip.
- Once warmed, fold quesadilla; cook 1-2 minutes, flip, and cook another 1-2 minutes.
- Quesadilla is done when cheese is melted and tortilla is light golden brown. Serve with pico and sour cream (and, if you are like our family, plenty of taco sauce!)
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