Monday, February 2, 2009

Chicken Quesadilla

Ok gang/Rob, Joe and maybe Marie. As you might have noticed the superbowl was this weekend. You may have cooked something excellent, or maybe you just ordered something in. Well here is what you should have cooked.

Hey if you're a fancy big time chef, then you probably are milling your own flour and cooking up your own tortillas. Well what are you doing reading my blog? This is for beginners! So I suggest a nice looking white flour tortilla they sell with the latin food. I suppose worse case scenario you could make a tortilla out of a lavash but well...that'd be a bit odd. (Hah I almost did)

Always one to save a buck and cut corners I picked up some "stir fry fixings". These are basically very thin strips of chicken. I think I got about 1/2 lb of chicken for 2 dollars. I browned these in a pan with a little butter, some adobo seasoning and a couple of shakes of frank's red hot sauce. I put them aside, they didn't get too greasy, but it might be a good idea to put them on a paper towel to slough away any excess grease. I diced them into about 1 in pieces.

I was lucky enough to have access to a panini press. This is an AWESOME way to make a quesadilla. Spray it with a little pam and plop down your quesadilla. Load it up with a good melting cheese. I went with a sharp chedder. You don't want to overfill the quesadilla but you don't want to underfill it either. Probably a quarter cup of cheese evenly distributed across half the tortilla should be enough. Put on a couple of chicken bits in the tortillas. Fold it in half and close the press. Cook until the cheese has melted and the tortilla is crispy.

If you are using a frying pan or baking it, you have the option of taking two tortillas and making one big quesadilla at once!

  • Tortilla
  • Cheddar Cheese
  • Adobo Seasoning
  • Stir Fry cut Chicken

Serve with sour cream, salsa or guacamole.

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