Thursday, July 2, 2009

A Food Post! Leftover Chicken Quesadillas

And my own recipe! I so have to start taking pics like the food bloggers do, you know, here's a lovely picture of the ingredients with a few sprigs of something green, here's a lovely pic of step one, followed by a charming pic of step two, all the way to, ta da, a mouth watering photo shopped picture of the finished product. Yep, that's what I need to do. Yep, I'll get right on it. In the meantime, how about just the recipe? Actually it probably isn't original since it's some pretty basic quesadilla ingredients, but I've never seen it written down anywhere so I claim it!

Leftover Chicken Quesadillas

1 flour tortilla per person
1 large sweet onion
1 bell pepper (I prefer red, yellow, or orange)
olive oil, enough to cook the onions and pepper in
butter, enough to toast the quesadilla with
leftover chicken pulled apart into smallish pieces or strips (mine was from the slow cooker recipe for Saucy Italian Chicken Thighs so it was a little tomato-y)
shredded cheese (your choice; I like Colby-jack)

Start by slicing the onion and bell pepper into strips. Pour a little olive oil in a frying pan and get it heated up. (But not too much- you don't want the olive oil to burn.) Add the onion and pepper strips and cook over medium to medium high heat until nicely browned, caramelized, and yummy. (Patience; it takes a while, and it's really helpful to have little ones eager to assist by stirring occasionally.) I also throw on a lid so it's lower maintenance, and stir every few minutes as I'm moving around the kitchen. Once they are done set them aside.

Put a little bit of butter in a non-stick frying pan and swirl it around as it melts. Once the butter is covering the bottom of the pan add a tortilla. Toast it for a few minutes, turning a time or two if you'd like, then, on one half only, add a layer of chicken, some of the caramelized onions and peppers, and a sprinkle of cheese. Fold over the other half and continue cooking, turning once more, until it's all golden and toasty and the cheese is a little melty. Slide it out onto a plate and cut in half. (Or quarters, whatever.) Best eaten immediately, even if the kids are clamoring for you to help them make their pizza, since they are heathens and turn their noses up at quesadillas.

And, OK, so I don't have a photo, so you'll have to trust me, this is one delicious quesadilla. It's crispy on the outside with a sweetness to the flour tortilla, then you get the taste of the chicken and the other fillings in your mouth along with that slight crunch, and it's all about the mouth... yummmm.

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