February 17, 2010

Quick Quesadillas

This one's for my dear friend Kunal, a Jesus-loving, Indian, engineer, bachelor, from Africa, newly located in Pine Bluff, AR - now you know all about him.  :-)  He wants quick & easy recipes "for a rookie;" so here ya go, Kunal!
These are very good for your taste buds!
Makes 4: Serves 2

You need:
2 T Olive oil or 1 T butter
1 Med Onion
8 flour or corn tortillas
Two or more big handfuls of leftover shredded (torn-into-pieces) chicken (I recommend getting it from one of those take-home rotisserie chickens - rotisserie for dinner & chicken quesadillas for lunch the next day!  so easy)
Spinach or pieces of broccoli (optional)
Handful Cilantro
1-2 teaspoons Cumin
Salt & Pepper to taste
1 cup shredded Cheese of choice (along the lines of Mozz, Cheddar, Colby Jack, Pepper Jack)
tomato (optional)
sour cream or plain yogurt (optional)

  1. Okay!  So.  You cut your onion in half, peel the skins off (discard), and slice each half into little strips.  
  2. In a non-stick pan, over medium heat, heat up the olive oil or butter until an onion strip sizzles gently once it hits the oil.
  3. When your oil's hot, throw in the onions and stir sparingly until they are translucent and brownish. (If they start burning or the oil starts smoking, turn your heat down a little & add a little more oil - if you're working with an electric oven, you may have to remove the pan from the burner for a second).
  4. Now throw in your chicken, and let it heat up.
  5. Add your broccoli or spinach after cooking the chicken about 30 seconds.
  6. Now add your seasonings: cumin, cilantro (but save a little for garnish if you like), salt & pepper.
  7. Taste it and add more seasonings if it needs it.
  8. Let all this cook (stirring every now and then) for about 3-5 minutes (until your veggie has the right texture for ya).
  9. Now turn off the heat and shred your cheese into the pan over your filling.  Stir just until melted throughout.  
  10. Now in a separate pan, on low heat, put a drizzle of oil or butter in and place your tortillas on top to let 'em warm up.  
  11. Scoop your filling on top of the tortillas and then cover with another tortilla.  Let them sit until they start browning underneath a little.
  12. Flip them (you can add a little butter to the pan again for the other sides).  Wait until you get the texture you want and then garnish.  


Mmmmm...makes me hungry!  Enjoy!
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