Chicken Quesadillas

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Zesty quesadillas with a side of chips and a cold glass of beer are the perfect afternoon snacks. Quesadillas can be made from all sorts of vegetables, meats, and cheeses. But the key to making really good quesadillas is adding some kick to your ingredients. Sure, you can throw some Kraft American cheese in between some tortillas, microwave it, and call it a day. But I know you’re better than that.

Cumin and cayenne pepper really add flavor to quesadillas that would otherwise be boring. Caramelized onions and bell peppers also add sweetness to this often boring dish. You can serve your quesadillas with sides of salsa, guacamole, cool sour cream, or shreds of lettuce.

Some other ingredients you might consider using include: corn, cotilla cheese, grilled steak, roasted red peppers, pesto… whatever you want. You can use flour tortillas, corn tortillas, whole wheat or whole grain tortillas, or whatever.

Here’s what I used:

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Whole grain tortillas, onions, red bell pepper, fresh cilantro, green onions, garlic, chopped cooked chicken, Mexican four cheese blend (consider cheddar, Monterey jack, Asadero, or pepper jack cheeses), cumin, and cayenne pepper.

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Now chop up your veggies. Any kind of bell peppers work here. Dice them good well.

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Now chop up some onions and cry.

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In a pan, add some oil and throw in your veggies and some minced garlic.

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Add in some salt.

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Some freshly ground black pepper.

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Some cayenne pepper. woowheeee.

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And lots of cumin. Mhm, mhm. This will add a smokiness you’ve been craving.

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… just a little more cayenne, if you please. Ouch, it burns.

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Now chop up your green onions.

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Chop up some cilantro while you’re at it.

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Throw the green onions and cilantro to the veggies that have been nicely browned for ten minutes.

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Then turn off the heat. You want the green onions and cilantro to stay nice and crisp.

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Grab some tortillas. This is whole grain tortilla. Yay.

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Add 1/4 cup of cheese. Or more if you want it very cheesey.

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Add some chicken to your liking.

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Add some cooked veggies. How colorful. It’s like a party.

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Add s’more cheese.

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Fold it in half.

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Like this.

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Now transfer it into a hot, clean pan. Don’t add oil if you want to be healthy. If you want it to be really crisp, go ahead and fry the quesadilla in a teaspoon of oil.

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Each side will cook for 2-3 minutes on high heat. Tent with foil so the cheese melts.

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Using a huge spatula and your other hand, flip the quesadilla carefully. Try not to spill!

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That’s what I call nicely golden brown. Mhm.

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Cook it for another 2-3 minutes until it’s brown and crisp. Like this.

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Check it out. Not too cheesey, not too decadent, but with enough packed flavor to give you something to chew on. Enjoy!

 

 

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