Friday, October 21, 2011

On the Menu

Well, it's Friday. Husband (Josh) may have to work late, but I hope not.

Today I am making quesadillas for dinner. This is the easiest thing in the world to make and can be almost no-cook if that's how you roll.

Ingredients:
cooked chicken--this could be any leftover chicken, a rotisserie bird, or you can cook it however
you like
flour tortillas
grated cheese--cheddar, jack cheese, "Mexican" blend
oil--olive, veggie, whatever you have on hand

Directions:
Heat your nonstick pan to medium-high. Brush (using a pastry brush) a small amount of oil on one side of one tortilla. Put the oiled side into the pan and top with cheese and chicken. Oil a second tortilla and place on top. When the cheese has melted, flip the quesadilla. Allow the this tortilla time to brown.

Options:
You can cook these in a panini press if you have one.
You can use whatever filling you would like--veggies, steak. I tend to make "fajita" quesadillas
and use my fajita marinade on the meat.
You can top it with whatever toppings you would like: salsa, guacamole, and sour cream come to
mind.

Speaking of guacamole. I do make my own, but I cheat a little. I mash my avocados and add fresh made but store bought salsa and sour cream. If I'm feeling a fiesta coming on, I'll add garlic, cumin, lime zest and juice. Actually, the lime juice retards the browning so that's a good thing to add.

That's my dinner plan. What's yours?

happy cooking, Kristen