Cook with Claire: Cooking & Baking with my Goddaughter: Revisiting Favorites (Chicken Quesadillas)

What a special time I had with my goddaughter and we had so much fun! We really packed a lot in over three days. It was easy to get so much done because Sofi was so skilled and attentive. Our only fail was attempting to make tortillas from scratch. I was ready to give up waaaaay before Sofi. She just wanted to "try one more time" . Honestly, it's not easy to roll out the delicate dough. Luckily we had purchased organic flour tortillas from the grocery (just in case) so we still made my "famous" quesadillas. The key to the great taste is saute chicken in olive oil and then squeeze lime over cooked chicken when it comes out of the pan. The other important step is the spread butter on outside (both sides) before placing onto hot pan - we used a large griddle pan. THEN - squeeze more lime all over the outside of the cooked quesadilla right after is comes off the griddle.

When I sent a family text to my kids to show them Sofi and I were making the quesadillas:

Oldest: "Looks so good! YUM!"

Middle: "All time Classic 💪"

Youngest: "Yummyyy"

These are always a bit hit and so easy. I hope you make them for your family! XO

This cheese is delicious! Very nutty and melts beautifully. We also used Sharp Cheddar by the same brand. Sofi and I loved them both!

Claire's Famous Quesadillas

An all-time family and friend favorite recipe

2 lbs thinly sliced boneless and skinless chicken breast

2 tablespoons olive oil or avocado oil (and more as needed for the pan)

Kosher salt and freshly ground black pepper to taste

16-18 (6-inch) flour tortillas (organic preferred!)

1 cup shredded Monterey Jack cheese

1 cup shredded Sharp Cheddar cheese

6-8 limes, quarted and ready to squeeze

kosher salt and freshly ground pepper

First shred your cheeses and set aside. Make sure to taste to see if you love the flavor. See my recommendation above.

Heat large stainless-steel or cast-iron sauté pan over med heat and add olive oil or avocado oil to hot pan. Place chicken slices in pan, season with kosher salt and freshly ground pepper, and cook about 3 minutes per side until cooked through. (don't crowd pieces in pan- use two pans or do several batches if needed). Remove cooked chicken to a large plate or platter and squeeze fresh lime juice over each piece. Slice chicken into 1-inch pieces or as thin as you like.

Lay the tortillas out onto clean kitchen counter. Add a small handful of cheese (a bit of each type) to each tortilla then top with a few slices of chicken. Fold each tortillas in half over the filling and press down. Use a good butter (from grass-fed cows) and spread a few teaspoons on each quesadilla.

Heat cast-iron pan or large griddle over medium heat. Lay quesadillas, buttered side down on griddle pan. While the first side is cooking add butter to the second side.... you can butter both sides before you lay them on pan but I usually just add butter to the other side while the first side is cooking.

Flip quesadillas over after a few minutes - make sure the side is deep golden brown and the do the same to the second side. Remove finished quesadillas to platter or cutting board and squeeze lime all over the outside of quesadilla.

Slice each quesadilla into thirds and serve with sour cream and cilantro and Tomatillo Salsa!!!!