So I got some advice from my fellow co-workers today – MORE PICTURES!
I’ll give you pictures. I made another quesadilla for myself tonight. This time, I added pulled rotisserie chicken to my cheese and jalapeño quesadilla. The end result was marvelous. Let’s take a look:
Are you hungry yet? I know I sure am! Bone app a teet!
Sometimes my wife goes out for a girls night or gets hired to sing an out of town gig without me. I miss her on those nights. It also seems that I get really lazy at night when baseball is on TV and no dinner is prepared. I have since discovered how easy dinner can be.
I’ve always, ALWAYS been a big fan of the ol’ PB&J, or peanut butter and jelly, for those of you who may be too civilized for such delicacies. I also have been known to down an entire bag of pita chips with a tub of my favorite humus. However, I have recently stumbled upon the amazingness that is homemade quesadillas.
I have done several varieties, but my favorites are the cheese quesadilla and the cheese and jalapeño quesadilla. I have also thought of throwing in some bacon and diced potatoes for a breakfast quesadilla. That takes a little more work, but after all, we ARE talking about BACON!
So here’s how I do it:
Take a tortilla and place it in a non-stick frying pan.
Lightly cover the tortilla with shredded cheese (Mexican blend is most appropriate).
Turn the burner on medium.
Add whatever toppings you want.
Once the cheese begins to melt, use a spatula to fold the quesadilla in half.
The underside will just begin to turn golden brown, and this is when you flip it.
The other side will then begin to golden, and this is when you’re ready to eat!
So easy! Just slice it (if you wish), let it cool briefly so as not to glue hot cheese to the roof of your mouth, and enjoy! Feel free to let the quesadilla brown to your liking – I like mine “rare,” but you may be more of a “well done” guy yourself.
Don’t forget to turn the burner off on the stove either.
Bradley Minnigan 