Fall is time for fast food – not the drive-through variety, but something you can whip up fast to feed a busy family running to soccer and football practice.  The divas look for minimum prep and maximum flavor, and this easy stack does the trick. It’s our take on tortillas, and a great way to use leftover or store-bought chicken. Make it even easier and just top with your favorite salsa. 

This one is a kid-pleaser (you might want to omit the jalapeños), or serve thin slices for an impromptu Friday night party with a pitcher of margaritas. Of course you can change it and make it your own by adding whatever to the layers: refried beans, grilled veggies, crunchy onion slices. With a simple salad, it’s dinner.  

Chicken Quesadilla Stack

Serves 4

2 1/2 cups shredded, cooked chicken

1 1/4 cup shredded cheddar cheese

1/4 cup finely chopped cilantro

Chopped pickled jalapeños, to taste

Vegetable oil, for brushing tortillas

4 large flour tortillas

Chopped avocado, chopped tomatoes, pickled jalapenos, cilantro, lime wedges, for garnish

Combine chicken, cheese, cilantro and jalapeños in a small bowl.  Evenly spread the mixture on top of 3 tortillas. Stack on top of one another and top with remaining tortilla.    

Add 1 teaspoon vegetable oil to skillet. Once hot, add tortilla stack, brushing top with olive oil. Cook 5 to 6 minutes, turning halfway through. Serve hot with garnishes.{jcomments on}