I love going out to eat at Mexican restaurants. My tastes aren’t fancy; I am happy with a chicken quesadilla.

A chicken quesadilla seems like a relatively simple thing to make at home, and we tried, many times, but I just couldn’t get it to taste like a restaurant quesadilla, so we would go out for Mexican once every month or two so I could get my fix.

I was watching a cooking show, I believe it was Rick Bayless on PBS, when he mentioned Chihuahua cheese. Bingo. That is the secret!!

I can honestly say that I cannot remember the last time we have gone out for Mexican because I am now so content with these quesadillas we make at home. (Sometimes I think they taste better than the restaurant!)

Homemade Chicken Quesadillas
I begin by marinating one chicken breast in mirin. (Mirin is a Japanese sweet cooking seasoning. I don’t think it is essential, but I think it makes the chicken moister, and it gives it a nice brown glaze because mirin has alcohol in it.)

Cook the chicken breast in a skillet with a little bit of cooking spray or oil. When it is cooked through, cut it into small cubes. (I dice these fairly small; then the chicken can be stretched to fill three quesadillas.)

Steam some frozen mixed veggies. I use the combination of carrots, peas, green beans and corn. After the veggies are cooked, mix them together with the chicken.

Set one tortilla on a pan over medium to medium low heat. Top it with shredded Chihuahua cheese and the mixed veggie/chicken combo.
If you like, add a little more cheese on top of that and then top with one more tortilla. Cook until golden brown on each side.

So simple, cheap and tasty!! We serve it with lettuce, tomato and avocado on the side. (See first picture for our end result!)

This recipe is linked to The Grocery Cart Challenge, $5 Dinners and Life as Mom.

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