I know this is a little weird to admit as it’s really not at all healthy and I wouldn’t ever make it for my kids after school, but I might as well let you in on my life. So here goes, at least 3-4 times a week when I would get home from high school I’d make myself a teriyaki chicken quesadilla or burrito. I know, dinner was only a few hours away and most kids were having a snack but I was having a full on meal. But it was good, it was real good.
And then for some odd reason I totally forgot about it. Fast forward 10 or so years and I rediscovered this delicacy. I had some leftover teriyaki chicken from the night our babysitter went into labor at our house, while babysitting. Oh, you missed that? If you’re following me on Instagram (@ohsweetbasil) you know that I took the hubs to a Utah Jazz basketball game and due to a few changes we ended up having our friend, who was pregnant with her first, babysit for us. She wasn’t having anything happen with baby, the kids would be in bed sleeping and the neighbors had been alerted that a preggers was babysitting just in case anything did happen.
So off we went to the game and I was texting like mad, “Any baby news? How’s baby? Are you in labor? Get that baby out!!” It was all good fun and I was truly just teasing her when suddenly I got a text, “K, this is for reals, I think my water just broke.” Holy cow!!! Was this for real? You should have seen Cade and I run out of there. I mean seriously. Just minutes before I had told him that I had a feeling that we should head home. I even had my coat in my lap. He had said to wait a little longer as it was just half time. Nope! My feeling had been right. We ran up the stairs, down the street and straight to our car and then flew home. The next day one of our favorite family’s ever had a beautiful baby girl.
So, here’s to you Ashton and Tyler! Thanks for not giving birth in my living room! Haha, jk. But seriously, love those sweet friends.
Teriyaki Chicken Quesadilla
- 1 Breast of Chicken
- Uncooked Flour Tortillas
- 2 cups grated cheddar cheese
- Heat the oven to 350 degrees. Place the chicken and teriyaki sauce in a baking dish and bake for 30 minutes or until cooked through. Remove from the oven and shred the chicken. Reserve a little sauce for the quesadilla.
- Heat a nonstick skillet over medium heat and cook both sides of the tortilla. Set aside.
- Sprinkle a little cheese over the tortilla, add the chicken and drizzle a little sauce over the top. Sprinkle a little more cheese so the sauce doesn't saturate the tortilla, add another tortilla on top and place on the pan, flipping once until the cheese is melted.
Bean and Cheese Deep Fried Quesadilla