Yesterday I ate a
delicious gourmet meal Hot Pocket. I considered doing a post on how to make a Hot Pocket. No, not a Hot Pocket from scratch, just a regular, old frozen one you pop in the microwave for 2 minutes.
You would think that because I love to cook and bake that I eat 5-course feasts 3 times a day, but a more realistic picture is me eating a whole loaf of banana bread throughout the day and nibbling on a Hot Pocket or cereal or a bag of salad to fill in the cracks.
These chicken quesadillas are almost as easy as a Hot Pocket. OK, they’re not frozen, and you do need to briefly use the stove and oven, but you can consider them a better alternative to those Hot Pockets in your freezer.
Make 6 quesadillas
1 T. butter
1 lb. chicken breast, cubed
1 jar salsa
shredded cheese (Mexican blend or cheddar or both)
6 flour tortillas
Preheat oven to 350 degrees F. Line a baking sheet with foil. Cook chicken with butter in a large frying pan over medium-high heat until center is white. Add salsa, and stir to heat through. Lay tortillas flat on prepared baking sheet, and fill with cheese and chicken mixture. Fold tortillas in half. Bake for 10 minutes, flip tortillas, and continue baking for another 10 minutes until crisp.
Top individual servings with sour cream.