Quesadilla con Carne Macho

One of our goals this semester is to save $6,000 this semester to help us pay for grad school in upcoming semesters. One of the ways we're doing this is by cutting our grocery bill in half, meaning we plan to only go grocery shopping once a month. This is our first go at it so we'll see how it actually works out, but so far at least one good thing has come from Justin and I only grocery shopping once a month: we have to get creative sometimes. 

Last night, after deciding we were sick of Top Ramen and after looking at the random, leftover ingredients in our fridge from previous meals, we created this delicious beast--I'm not even kidding, it was SO good. So I thought I'd post it here for all you others who need to use leftover ingredients in your fridge. 

Check it out and enjoy!

Quesadilla con Carne Macho

Serves 2

1 Chicken Breast, cubed

2 TBS Grill Time Chicken Seasoning

4 Flour Tortillas (10-inch)

2 cups Shredded Colby Cheese

1 cup Shredded Mozzarella Cheese

4 Slices Brown Sugar Deli Ham

1 Green Onion, chopped

1. Grease a small frying pan with Pam or other cooking spray. Place cubed chicken in pan and sprinkle with Grill Time Chicken Seasoning (or another seasoning of your choice). Cook until there's no pink left.

2. In a separate frying pan, heat one tortilla on medium to medium-high heat. Sprinkle with 1 cup of Shredded Colby Cheese and heat until it begins to melt. Divide chicken evenly and place half of the chicken pieces on the cheese. Sprinkle with half the chopped green onions. Place two slices of ham down center of tortilla and sprinkle with 1/2 cup of Shredded Mozzarella Cheese. Place second tortilla on top. 

3. Heat quesadilla for about a minute then flip using a pancake turner. **The melted cheese should hold everything in place. Briefly heat this side of the quesadilla before moving to a plate

4. Repeat steps for second quesadilla

**Great with Sour Cream, Salsa, and Guacamole.

What do you think?