School is just around the corner. Tomorrow, in fact. Where did the time go! I love spending time with my boys and I'm jut not ready for them to go to school!
The garden is finally yielding some veggies!
I know, beginning of September and only just starting to yield. I blame the cold, rainy June, but who knows, I don’t have the greenest thumb!
Since I had only 2 tomatoes (*single tear* no homemade salsa this year unless I pony up at farmer’s market!), I decided to take a play on quesadillas with one of my favorite summertime combos: tomatoes, basil, & mozzarella or caprese!
I added chicken this time around since yesterday Dude requested “chicken with a wish bone” for dinner (Ha! In case you’re wondering, that’s Citrus Roast Chicken). Any cooked chicken will do, baked chicken, grocery store rotisserie, or even poached chicken!
Quick, easy, & delicious? Coming up!
Chicken Caprese Quesadillas
4 flour tortillas (6-inch taco size)
1 cup cooked shredded chicken
1 beefsteak tomato, sliced
1 handful fresh basil (8-10 leaves)
1 cup shredded mozzarella cheese
Preheat a Foreman Grill or Panini press to high heat.
Place 2 tortillas on a plate. Evenly divide the chicken, tomato slices, basil and cheese onto each tortilla. Top with a second tortilla. Cook in the Foreman Grill for 5 minutes or until the cheese is melted and the tortilla is browned. Serve immediately.