Sun Dried Tomato and Chives Quesadilla

 BIG news people. My little brother, John, got engaged last week! His fiance, my future sister-in-law, Leah, is staying with us for two weeks. This girl has got great taste. The night they got engaged we had a very special meal, Leah's favori
te. Tacos.
 The next day I asked what she wanted for lunch. The problem was that we had absolutely no groceries. The only edible food we had in our fridge was this:

A single chicken breast in a Ziplock.
Sun dried tomatoes.
Salsa Verde.
Tortillas.
And Mexican Cheese.

Other than that, just my herb garden.

So I told Leah I could make chicken salad or quesadillas. She made the right choice and I am now sure she's the right girl for my brother.

  The sun dried tomatoes are what really made this dish post-able to me. I couldn't pass up the chance to share these delicious fajitas with the world. The chives complement the tomatoes beautifully. 

 But what I really love about this dish, is how unbelievably easy it was to create a picture-taking-recipe-sharing worthy meal with such limited ingredients! And they certainly aren't lacking in flavor. They're like a fiesta.

 And when I asked Leah if she thought I should post these fajitas, she gave me the same answer she gave my brother.

"Yes."





Sun Dried Tomato and Chives Fajitas 

Yields 3 Fahettas

What you will need...

1 Chicken Breast
1 8oz Package Shredded Taco Cheese
1 teaspoon Garlic Salt
1 teaspoon Paprika 
1 Minced Clove Garlic
1/2 A Chopped Onion
1 teaspoon Lime Juice 
1/3 Cup Chopped Fresh Chives
1/2 Cup Chopped Sun Dried Tomatoes
6 Tortillas


What you will do...

Chop the chicken into bite-sized pieces.
In a medium frying pan, fry up the chicken, onion and garlic, dry spices and lime juice with a little veggie oil until chicken is fully cooked (If you're unsure, use a knife and cut a couple of the pieces of chicken and see if it's white all the way through.). Remove from heat.
Chop the chives and sun dried tomatoes and add to chicken.
Butter one side of a tortilla. Butter side down, place a third of the chicken mixture and a big handful of cheese. Place another tortilla on top and butter it. Fry for about 3-5 minutes on each side on medium heat until golden brown and crispy.
Serve with Salsa Verde and sour cream!