It finally feels like summer.
I went to the beach last weekend. Lily, too. I even got in the water…about up to my waist. In another few short weeks, the water will be amazing. I would call to Lily from the shore and she would paddle out, and make a U-turn heading straight back to the shore. I don’t know which is funnier to watch, the fact that she doesn’t realize she can float in a life jacket or the fact that she can only turn to her right when doggy paddling.
Over the weekend, we went cherry picking. Sweet, bing cherries from just miles away. I mean, does it get any better than that? I had to have burned a few calories last night when I pitted 6 pounds of them before freezing them. I am not-so-secretly hoping that we head back for more cherries this weekend. And strawberries, too. Yes, please.
My first CSA delivery of the season came yesterday and contained 2 quarters of the sweetest, most amazing strawberries ever (I think I had forgotten what strawberries are supposed to taste like…), mint, arugula, kale, and radishes. My plan for the arugula involves recreating a beet and goat cheese salad I had Tuesday night out on a rooftop for dinner with my friend, Kelly, and her family. It was soooooo good. The strawberries will be gone in no time. The rest will get worked into the menu for next week, if not demolished before then.
It also feels like summer because it was been so, so hot. And unfortunately, very humid, too. The air conditioning is working hard. Dinner has moved from the front porch to the dining room table and I’ve been honing in on meals that do not require the oven. I need not make matters worse.
This quick meal is light, yet slightly indulgent, and perfect for summer…both flavors and the preparation sans the oven. You can even prep the ingredients ahead of time, or use leftovers. I found 3/4ths of the quesadilla to be perfectly satisfying, but I was vetoed on my opinion…so the recipe and nutrition facts include the whole thing. Happy summertime…enjoy!
- nonstick cooking spray
- 1 lb boneless, skinless chicken breasts
- 4 tsp fajita seasoning, divided
- ⅓ cup onion, diced
- 1 small yellow bell pepper, diced
- 1 small red or orange bell pepper, diced
- 10 (8-inch) whole wheat tortillas
- 2½ cups part-skim Mexican blend cheese, shredded
- Season chicken with 2 teaspoons of the fajita seasoning, rubbing into both sides of the breasts.
- Heat a large skillet over medium-high heat. Spray with cooking spray and transfer chicken breasts to the skillet and cook 4-5 minutes per side or until cooked through; remove to a cutting board to cool slightly. Dice chicken and set aside.
- To the skillet, add the onion and 1 teaspoon of the fajita seasoning. Saute the onion for 2-3 minutes or until slightly softened. Add to the skillet the remaining teaspoon of seasoning and the bell peppers. Saute the veggies for 6-8 minutes or until tender.
- Mist a griddle or electric griddle with cooking spray and heat over medium-high heat. Add 1 tortilla, ¼ cup cheese, and ⅕ of the chicken and veggies followed by another ¼ cup cheese and a second tortilla. Heat the quesadillas 4-6 minutes per side or until the cheese has melted and the quesadilla can easily be flipped. Serve hot.
I have an all-day meeting today, but Friday should be here soon enough! Right? Right.
Be well,
yum i love quesadillas!!
Quesadillas are one of my favorite things to make and eat, and these look sooooo yummy to me today.
Hmm this looks so good! Quesadillas are actually on my meal plan tonight too, but something a alot more boring because I need to be quick! Doing black bean burger Quesadillas! I have to try these ones though when I have a bit more time! 🙂
Sara 🙂
Just . . . yum. I am loving all the local produce you are getting! Here’s to it almost being Friday!
First and foremost, I would like to congratulate your Blackhawks on their a-mazing (seriously!) 6th game win…….Stanley Cup, baby! Woot-woot! Congrats!
These quesadillas are going on my menu next week……..easy AND cheesey — LOVE IT!
That’s another thing I miss…Michigan fruit and vegetables!!!
I usually try and bring tomatoes back from my visit along with that yummy cherry bbq sauce!!!
Texas seriously has the worst produce 🙁
i concur!
i love cherries but dont have a pitter and its suck a pain- gosh!! quesadillas are always so delightful. Its been one of my go to things lately.
These chicken and vegetable quesadillas look really yummy and extremely healthy. The recipe seems pretty easy and not very time consuming, so I will make them for lunch tomorrow. My mouth is watering just thinking about it!
6 pounds of cherries?? You are amazing and super dedicated to pit all of those! I wish we had orchards for cherry picking nearby. But we do have strawberries!
Our little dog hates water, but I wonder if she’d turn to the right too… As mean as it sounds, I kind of want to put her in a pool and see! 😉
I can’t wait to visit the beach especially today when I feel as if I am the only person who had to go to work. I also can’t wait to make some quesadillas for my daughter tonight, so I can steal a few bites. Thanks for the inspiration
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I’m at work, too 🙁 Enjoy the quesadillas!
yum this looks delish! I am looking forward to try this out!
Our pool water feels like we’re swimming in SOUP!
This looks really good , great flavors – I can see us making these.