Do you ever have those moments when you can’t think of any good dinner ideas? I often do and those days are the days I hate looking in my fridge. All the random items that have compiled throughout the week but nothing to do with them. I decided this concept must not be true otherwise dinner will never get made tonight.
As much as I get stuck in a rut of the same ol’ same ol’ routine of chicken, burgers, pasta and so forth, I was out to make something great from these items. I had leftover rotisserie chicken and lots of vegetables longing to be eaten. After much thought, I decided to add BBQ sauce to the chicken to spice it up a little and then saute mushrooms as we have plenty of them. Prepping these two items was less than ten minutes and brought me to the glorious idea to turn it into quesadilla night. We all love quesadilla’s and with everything on hand it made for an easy, quick dinner.
Chopping my vegetables during nap time and setting them aside as well as prepping the chicken with BBQ sauce was anything but hard. These few minutes passed immediately and now I am ready and waiting for dinner time.
Ingredients:
- 2 cups mushrooms, chopped
- ½ onion, chopped
- 6-8 Brussels sprouts, chopped (optional)
- 1 tsp Garlic salt
- Freshly ground better
- 1 tsp Italian Seasoning
- 1 cup chicken
- 2 tbsp BBQ sauce
- 1/2-1 cup shredded Kerrygold cheese (optional)
Chop mushrooms, onion and Brussels sprouts. Toss with garlic salt, pepper and Italian seasoning. Begin to cook on medium-low heat.
Meanwhile, in a medium bowl add chopped chicken and barbecue sauce. Mix and set aside.
Once vegetables are nice and tender, add chicken and heat through.
On a griddle, lay tortillas one at a time and spoon mixture onto tortilla and top with cheese.
Add cheese.
Fold over and cook each side until golden brown.
Top with sour cream, salsa, avocado and chives.
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