Friday, April 20, 2012
Quesadillas of all kinds are a healthy, quick dinner for nights when no one wants to cook much. You can go vegetarian by just using cheese and perhaps sauteed vegetables like peppers and onions or even roasted corn. You can have a vegan quesadilla by using vegan cheese of course (many tortillas are already vegan). You can have any type of thinly sliced and cooked meat inside of course, but I love a good chicken quesadilla. Here's how you make them. Heat a pan over medium high heat and add 1 TB of oil to the pan. Take strips of chicken and season them with adobo or if you lack that then use salt, pepper and cumin. Place them in the pan, not too many at one time or they will not brown properly. You can do the chicken in batches if you like, just do not crowd the pan. When the chicken is cooked through (will not take long since the chicken is cut up into strips, maybe 5 minutes. Do not stir the chicken, simply turn it over when it gets brown on one side. Set chicken aside when cooked and place sliced bell peppers, sliced onions, thinly sliced strips of carrot. If you'd like to add sliced fresh mushrooms, cook them last and cook them separately so they can get browned, taking care again not to overload the pan. Cook all the vegetables until they get some brown color on them and are uniformly soft. Turn down heat to medium and wipe out the pan and place a tortilla in it. Quickly add some shredded cheese to the center of the tortilla, add some chicken strips and cooked veggies, top with more cheese, but do not overload the tortilla or it will be difficult to flip. Add another tortilla to the top and let the bottom tortilla brown and cheese melt, then flip and let cook on the other side. Serve with pico de gallo, sour cream or plain yogurt, and a simple mixed green salad. YUM! As far as amounts go for my family of 4 we need about a dozen tortillas (we use the smaller 6 inch size), half an onion, one bell pepper, half pound of mushrooms (if using) 1 carrot thinly sliced, 1 C of shredded cheese and about 1 good sized chicken breast, pounded flat with a rolling pin and cut into thin strips.