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Cilantro and Red Onion Pesto Quesadilla

Mexican is so popular in my area, my city has 4 Mexican restaurants in a 1/2 mile radius. I know that seems crazy, but they are all a little different so they all do great. As much as I love going out to eat, I’ve learned to cook a lot of my favorite dishes at home. With a little one it’s so much easier to eat at home, she can play and be as loud as she wants!  So here is my newest Mexican creation, Enjoy!

Cilantro and Red Onion Pesto Quesadilla

Time 20 minutes
Servings 4

Ingredients
1 cup Cilantro and Red Onion Pesto
4 flour tortillas
1/4 cup red onion, chopped
1 red bell pepper, chopped
2 cups cheddar or pepper jack cheese, shredded
2 T olive oil
Toppings:
2 cups kale, chopped
1 cup guacamole
1 cup pico de gao
1/2 cup sour cream
hot sauce

Directions

  1. Heat the olive oil in a big pan.
  2. Put tortilla down, lay cheese on half of it and the pesto on the other half.
  3. Add chopped pepper and onions to the side with cheese.
  4. Continue to cook on med-high for a few minutes. Put a few splashes of hot sauce on cheese and pesto. Keep a close eye to make sure to not burn.
  5. Fold quesadilla in half, cut in half or quarters and then add your toppings. Serve immediately if toppings are on other wise place finished quesadilla in oven to keep warm, until ready to serve.
Completed Quesadilla with all the toppings
Completed Quesadilla with all the toppings

 

Cilantro Red Onion Pesto
Cilantro Red Onion Pesto

 

Crock-pot Chicken Ranch Tacos

I make Mexican food all the time, but I wanted to try something completely different this time and use my crock pot. I really like the idea of putting the meat in and letting it slowly cook while I go about my other daily duties and then when I’m ready to make dinner it’s almost done, what’s better then that. The website where I got this idea didn’t use the crock pot but a reviewer gave me the idea so thanks to them.

These would be great for a party your having. It’s an easy way to prepare a lot of food with out a lot of work. Plus I like the idea of making the rice with the broth that you cooked your chicken in to carry the flavor through out the whole dish. I will be making this next family card night that I host and probably be adding some beer-a-ritas! Nothing screams Mexican party more then chicken tacos and margaritas.

I hope you enjoy these chicken tacos and I hope that everyone likes the idea of cooking the chicken in the crock pot. Enjoy your own easy to do fiesta!

Crockpot Chicken Ranch Tacos

Print recipe
Crockpot Chicken Ranch Tacos
Serves 4
Prep time 20 minutes
Cook time 3 hours, 15 minutes
Total time 3 hours, 35 minutes
Allergy Milk
Meal type Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Region Mexican
These chicken tacos are so easy and delicious they will be showing up at your table often. At FrenchToasty.com we have lots of easy and delicious recipes.

Ingredients

  • 1.5lb chicken
  • 2 packets taco seasoning (1 for crockpot, 1 for cooking)
  • 1 packet ranch seasoning (for crockpot)
  • 1/2 cup ranch
  • taco shells (3-4 per person)
  • 1/2 bunch kale (chopped bite size)
  • 1 cup cheese (shredded)
  • 1 handful cherry tomatoes (chopped)
  • 1 avocado (cubed)
  • hot sauce
  • 1 cup rice (I like to use brown rice)

Directions

Crockpot
Step 1
Put chicken in crock pot with 1 can chicken broth, 1oz packet of taco seasoning and 1 oz packet of ranch seasoning and cook on low for 3 hours.
Pan Cooking
Step 2
Shred chicken and put in a pan over medium heat. Sprinkle with 1oz taco seasoning (no water) and 1/2 cup ranch. Stir until all is heated through.
Step 3
After you have removed the chicken from the crock-pot pour the liquid into a pot. This is the liquid you will cook your rice in. Add extra water to meet your rice recipe requirements. Cook rice according to your package.
Assemble
Step 4
Put shredded chicken in bottom and layer all the other ingredients to your liking.