Superbowl Feast - Chicken Quesadillas!

Chicken quesadillas are a fairly frequent lunch in our home, and they make a great addition to a Superbowl Feast!  I always have tortillas on hand, both wheat and corn, and quesadillas are a great way to utilize leftover veggies, leftover meats...really, anything you want to put in there!

 I like that this is an easy meal to customize to each child's taste, just let your child choose what goes in and you'll eliminate any "picky eater nonsense"! (Or let them sprinkle it in themselves if they're old enough to be by the stove!) 

Possible Ingredients:
- chicken
- ground beef
- steak
- bell peppers
- scallions or red onions (we've used carmelized onions...so yummy)
- tomatoes
- salsa
- bacon
- cucumbers
- sliced mushrooms
- soy cheese
- dairy cheese (since we have only mild dairy allergies, we do allow our dairy in our kitchen - this 
                        was not always the case)
- shredded carrots
- ANY leftover veggie!

After getting your counter organized with the chopped/sliced/shredded items you want to incorporate into your quesadillas, heat a little oil in a cast iron skillet or a non-stick pan (use hard adonized if possible - no leeching chemicals) on medium-low. 

Place one torilla in the skillet and sprinkle your fillings over the whole surface.  Cover with a second tortilla and slowly heat through until the bottom is crisp and golden.  Flip the torilla carefully using a large spatula.  Heat second side slowly until golden brown.  (Heat on low to medium-low, you want any cheese/soy cheese to have time to melt!)

Let the quesadilla cool on a cutting board for a minute or two, the cheese/soy cheese will be HOT!  Using a pizza cutter, slice into 6 wedges and serve with small "dipper cups" of dairy-free sour cream, and salsa! Enjoy!

From "The Allergy Safe Kitchen", I wish you "Good Cooking, and Safe Eating"!