With minimal prep work involved, this twist on a classic dish is perfect for busy weeknights!
This blog post was sponsored by Stonefire® Authentic Flatbreads but the opinions are all my own.
Now that back-to-school season is in full swing, our weeknight evenings have gotten a bit more hectic. After we pick my daughter Sienna up from school, our evenings are usually a blur of after school activities, cooking dinner, packing lunches, giving her a bath, and trying to get her in bed at a reasonable hour. All while trying to make sure we have enough time to photograph the next blog post before the best lighting disappears! Once the lazy days of summer are gone and our weekly schedules get a bit busier, we all start looking for ways to save time. And this includes quick mealtime solutions that will satisfy hungry mouths without sacrificing flavor or nutrition.
This back-to-school season, I ask you to say #HelloNaan by inviting Stonefire into your kitchen and onto your plates. If you haven’t heard of Stonefire, they make authentic naan, artisan flatbread, pizza crust and naan crisps. Naan is a traditional Indian flatbread that I grew up eating. It’s deliciously light and fluffy and is perfect for making mealtimes less stressful. You can use it in pretty much any recipe that calls for regular bread. It works great for sandwiches and paninis and also as a crust for pizza or a vehicle for dips. You can even use it in sweet dishes like bread pudding or dessert pizzas.
My daughter loves quesadillas, so I decided to think out of the box and whip up a batch of delicious quesadillas using Stonefire naan. Quesadillas are usually made with tortillas that are layered with cheese and other toppings like meat or vegetables. They’re then toasted in a skillet until they attain a nice crispy exterior and warm, creamy center.
When I went to my local Publix, I found the Stonefire products in the bread aisle near the tortillas and wraps. To my delight, they had several different varieties including Original Stonefire naan, Whole Grain naan, Garlic naan, and even adorable mini naan. All of their products are made with the highest quality ingredients. Stonefire uses no artificial colors, preservatives, flavors or hydrogenated oils, which are often added by bread manufacturers to make their products shelf-stable. Because of this, Stonefire products have a limited shelf life of 7 days. Stonefire flatbreads are actually shipped to grocery stores frozen and then are thawed and date coded by the retailers. So when you buy Stonefire naan, always look for the little sticker on the package with the “use by” date.
All of the Stonefire products looked delicious so I ended up buying one package of Original naan and one package of Whole Grain naan for this recipe along with several more to store in my freezer. Stonefire naan is good for 1 year if frozen after purchase- another feature that makes it so convenient for quick and easy meals!
For my quesadilla filling, I decided to go with a mixture of chicken, green chiles and cheddar cheese. You can easily grab all of these ingredients at the grocery store (cooked rotisserie chicken, canned green chiles, and shredded cheddar cheese) so that there’s minimal prep work involved. And my secret ingredient that I add to take these quesadillas over the top? A little bit of cream cheese. It adds richness to the filling and makes it nice and creamy when you toast the quesadillas in the skillet.
To assemble the quesadillas, simply mix all of the ingredients for the filling in a bowl and then spread it on top of the naan. Sprinkle some fresh cilantro on top for bright flavor and close the quesadillas. Then, toast them in a skillet sprayed or brushed with olive oil. In a few minutes, they’ll be golden brown and crispy on the outside with a warm, ooey, gooey, cheesy filling. Cut them into wedges and serve with your favorite accompaniments such as diced avocado or guacamole, salsa, Greek yogurt or sour cream. The Stonefire naan was perfect for these quesadillas- soft and fluffy with just the right amount of crispiness. I may not go back to tortillas ever again! Needless to say, my family devoured these. And the best part is that we even had enough leftovers for dinner the next day!
Recipe
Chicken and Green Chile Naan Quesadillas
Ingredients
- 2 ounces Neufchatel cheese (or cream cheese), softened
- 3 ounces shredded cheddar cheese (about 1 cup)
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 8 ounces (about 2 cups) diced, cooked chicken breast (can use rotisserie chicken)
- 2 tablespoons chopped cilantro
- 2 packages Stonefire Naan (I used Whole Grain and Garlic Naan)
- Olive oil spray
- Optional for serving: salsa, diced avocado, Greek yogurt or sour cream
Instructions
- Mix the Neufchatel cheese, cheddar cheese, chiles, cumin, and garlic powder together in a large bowl. Stir in the chicken. Spread the mixture onto 2 pieces of naan and sprinkle with cilantro. Top them with the remaining two pieces of naan.
- Heat a large skillet over medium heat and spray with olive oil. Place one quesadilla in the skillet and cook 3-4 minutes until toasted and golden brown. Flip the quesadilla and cover the pan. Cook another 3-4 minutes until naan is toasted and cheese is melted. Repeat with the remaining quesadilla. Cut the quesadillas into 8 wedges each. Serve with salsa, diced avocado, and Greek yogurt or sour cream.
Nutrition
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url says
I took this recipe off your 'left over turkey and cranberry panini.
I realized that I have ALL the ingredients for this recipe, especially the Stonefire garlic naan at home. It did not take a long time to put together 1 quesadilla, for 2 of us. It turned out so good. Perfect recipe, when you have rotisserie chicken on hand. Thank you for making it so simple.
Dr. Sonali Ruder says
Great! I'm so happy you enjoyed the dish! Thanks for your review 🙂
Diana says
I made this last night. Easy and scrumptious. But I took a shortcut and put in 375 degree oven, turning halfway through, instead of doing one at a time on stovetop. Worked out well, cooked for same amount of time as recipe directed.