Friday, October 18, 2002

 

Quesadillas

It's been a long time since I cooked these, but they were really good, so I'm going to tell you what I did.

INGREDIENTS

2 pounds chicken breasts

12 large, burrito-sized flour tortillas

2 cups shredded melting cheeses (Monterrey Jack, Cheddar, etc. work well ... any Mexican cheese is good, too)

1 medium onion

1 red bell pepper

1 green bell pepper

2 TBS ancho chile powder

2 TBS chili powder

1 tsp Cayenne pepper

1 TBS fresh cracked black pepper

1 TBS kosher salt

Mix the ancho chile powder, chili powder, cayenne pepper, black pepper, and salt together. Season the chicken breasts with spice mix (Spice Mix "B") and grill over medium heat. Thinly slice both the bell peppers and onion, and saute well over high heat until a bit of carmelization of the onion and peppers occur. Shred the grilled chicken after letting it rest for about 10 minutes. On a tortilla, place some of the cheese on one half of one side, creating a "bed" for the filling. Place shredded chicken, more cheese, and onion/pepper mix in a relatively flat, thin layer on the tortilla. Place the tortilla on a medium-heat griddle and wait for the cheese bed to begin melting. Fold the tortilla over and flip it, cooking it until the tortilla is nice and crisp. Serve with salsa or queso dip. May also include other fillings such as guacamole, pico de gallo, sauteed mushrooms, hot peppers, etc. It's really up to your imagination what you can do with quesadillas.

Prep Time: 5 min.
Cook Time: 20 min, plus 2 min. per quesadilla on the griddle.
My Grade: B+
Family Grade: B+

posted by Eric 2:59 AM