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CreativityTranscript
00:00 I got to tell you guys, ever since becoming a mom, quesadillas have become a staple in
00:22 my kitchen.
00:23 They're quick, they're simple, and they're really easy to stuff with lots of delicious,
00:28 nutritious ingredients.
00:29 I'm Dani Spees, and for this quick bite, I'm sharing one of my favorites, broccoli and
00:34 chicken stuffed quesadillas.
00:37 And here's all you'll need.
00:38 Two ounces of pre-cooked chicken, chopped up.
00:41 A half a cup of chopped, steamed broccoli.
00:45 A third of a cup of shredded, part-skin mozzarella cheese.
00:49 One whole grain tortilla.
00:50 I like Ezekiel.
00:52 Two tablespoons of non-fat, plain Greek yogurt.
00:56 One teaspoon of ground up red chili paste.
00:59 And a little salt, pepper, and garlic powder.
01:03 Now the first thing I do is make the dipping sauce by combining a little bit of red chili
01:07 paste with some plain Greek yogurt.
01:10 The Greek-style yogurt has a nice, thick, and creamy consistency, so it makes the perfect
01:16 substitution for sour cream.
01:18 Okay, that's done, so let's get started on the quesadilla.
01:21 Whenever I'm making a quesadilla, the first thing I do is toss my ingredients into a hot
01:26 pan.
01:27 More often than not, I'm just pulling leftovers right out of the fridge, and I don't want
01:30 to put cold ingredients into a hot quesadilla.
01:33 And you just want to toss that around until all the ingredients are heated through.
01:39 The secret to an extra yummy quesadilla is to season your fillings before you stuff.
01:45 So I'm just going to hit this with a little salt, pepper, and some garlic powder.
01:52 Okay, now we're going to build the quesadilla.
01:57 So I've got a nice, hot, dry pan, and into that goes my whole grain tortilla.
02:02 As long as the pan is good and hot, you won't need any additional oil or butter to get the
02:06 tortilla nice and crispy.
02:09 Just give it a minute or so, and once the tortilla starts to heat through, just flip
02:12 it on over, and then we're going to start building.
02:15 I'm going to take half of my cheese and layer it down on one half of the tortilla.
02:24 Then on top of that goes the chicken and broccoli mixture.
02:29 Now guys, you want to resist the temptation of overstuffing the quesadilla here.
02:34 Trust me with this one.
02:35 A little bit goes a long way.
02:37 Once you've got the chicken and broccoli down, you're going to take the rest of your cheese
02:41 and lay that right over the top, and then we're going to flip the tortilla over onto
02:47 itself into a half moon.
02:49 Then I'm just going to place my tea kettle right on top.
02:52 You could use any heavy pot or pan.
02:54 That's going to help to squish everything down.
02:56 The tortilla will get nice and crunchy, and it'll stick together.
03:00 After about a minute or so, you're just going to flip the tortilla over.
03:04 You're looking for the crust to be nice and brown and crispy and crunchy, and that's when
03:08 you know it's ready to go.
03:10 You know, these quesadillas aren't just great for a quick weeknight meal.
03:13 They're good for entertaining too, because you can make a whole bunch of them and just
03:16 keep them warm right in the oven.
03:18 Now, if time's an issue, you can always take advantage of the salad bar at your grocery
03:22 store.
03:23 You'll find tons of delicious, nutritious ingredients that are already washed and prepped.
03:28 So by the time you get home for dinner, the dirty work is done.
03:32 Oh, nice and crispy on the outside, ooey gooey on the inside.
03:38 And all we have to do is cut it up, and it's ready to go.
03:41 So the next time you're looking for a family-friendly meal that's super fast and super easy, you've
03:47 got to try these broccoli and chicken quesadillas.
03:50 I'm Dani Spees, and I'll see you next time with another quick bite.
03:53 Bye bye.