Triple Cheese Chicken Quesadilla with a Kick {Kid favorite Recipe}

This is a Sponsored post written by me on behalf of Sargento Foods, Inc. for SocialSpark. All opinions are 100% mine.

If you are like me, you are always on the run, if you don’t believe me check out my latest instagram photo. Tuesday was plain NUTS! Today I’m going to share one of our “staple” recipes. We have made these quesadillas at least two dozen times and the great thing is that you can adjust the ingredients based on your family’s likes and dislikes. I love Sargento’s new campaign urging American’s to “take a real lunch” because I hardly ever sit down to have lunch these days. I’m usually busy around noon and I hardly ever actually “take a lunch.”

I think that’s pretty sad that we rarely sit down to enjoy lunch.  So next time you need a great recipe and eat a “real lunch” this one is delish. Promise.

Sargento challenged us to share an original recipe and to make a “real” lunch with their delicious cheese. Ummm, it wasn’t much of a challenge since my kids and I are cheese addicts.

Ingredients:

Sliced Sargento Cheese {I used Pepper Jack, Mild Cheddar, and Provolone}

Refried Beans

Shredded Chicken {I like to buy Rotisserie Chicken since I’m lazy like that}

Flour or Whole Wheat tortillas

1-2 Avocados

2-3 Cloves of Garlic

Fresh Tomatoes {I prefer “on-the-vine”}

1 Onion

1 small bunch of Cilantro

1 small Jalapeno

Lime Juice

Hot Sauce of choice

Sour Cream

I have a quesadilla maker that I LOVE and use at least once a week to make these yummy quesadillas, but you can definitely use a skillet instead.

Place one tortilla down on the quesadilla maker {or skillet} and slather it with a little bit of refried beans.

Next, shred your chicken and spread it across the beans.

Now lay your sliced cheese over the chicken and place an additional tortilla on the top. I love the quesadilla maker because it smashes the edges together and very little cheese escapes out the sides, but you can definitely make it work in the skillet if you want.

Next chop up your cilantro, onion, jalapeño, and fresh tomatoes and add a little bit of lime juice to make this delicious Pico de Gallo. Add a 1/8 tsp salt, 2 cloves of pressed garlic and lime juice from half a lime.

To make your homemade guacamole, spoon out the avocados into a bowl and mash it up until most of the chunks are gone. Add juice from 1/2 a lime, 1 Tbsp. of Sour Cream, 1 Clove Garlic pressed, 1 Tbsp. Hot Sauce {I prefer Macayos} and one Tbsp. of the Pico de Gallo that you just made. Add 1/8 tsp of salt.

My kids could sit around eating quesadillas and guacamole ALL DAY!