Look like this:
I sliced a couple of chicken breasts, into very thin, short strips, then I fried them in a little olive oil with a sprinkling of onion powder, garlic powder, salt and pepper. When they were cooked I put them in a bowl, covered them and put them in the fridge.
I grated a couple cups worth of cheddar and marble cheese, and put it in a bag in the fridge.
I finely diced some orange pepper, green pepper, purple onion and roma/plum tomatoes, and likewise put them into containers/bags in the fridge. (for 5 quesadillas I think it ended up being about a third each of a yellow and green pepper, a quarter of a purple onion and 2 tomatoes)
When my knitting girl was gone and The Boy was finished at his youth group thing, I fired up the non-stick skillet.
I threw an 8 inch, whole wheat tortilla into the pan, put a sprinkle of cheese on it, then a bit of each of the other vegetables- peppers, tomato and onion. I placed pieces of the cooked chicken over the vegetables, then covered it all with another, more generous sprinkling of cheese and topped it with a second tortilla.
When the bottom tortilla was browned, I carefully flipped the whole thing over to cook the bottom of the top tortilla. When both sides were browned, I slipped the quesadilla onto a cookie sheet and set it in the oven, which was set at about 250*F to keep it warm and continue melting the cheese (which was holding it together).
After making a few this way, I tried browning the first tortilla with no fillings on it and removing it from the pan. Then I put the second tortilla in the pan, added the veg., meat and cheese, and then put the second tortilla, browned side up, on top. When the bottom was brown, I moved it to the oven to finish melting the cheese. This worked well as far as not having to flip it goes.
When we were ready to eat, I put some salsa in a bowl, stuck a spoon in the sour cream container and cut the quesadillas into quarters.
They tasted/ looked/ seemed to work the way I'd envisioned and everyone (well, all 3 of us...) enjoyed them. I served them with a tossed salad.
Thanks for asking.
sounds very yummy.ReplyDelete
When I'm doing the pan-only style quesadillas, I usually will put toppings on 1/2, then fold the other 1/2 of the tortilla over, then I have a non-open side which makes flipping easier. You have to make twice as many units, though.
Oddly enough, I'm having chicken quesadillas tonight! I generally do mine this way although I will have to try the red onionReplyDelete
I like your way, Lyn. I think I'll try them that way next time. And, we could start one, and fold it in half, and then start a second one on the other half of the pan. Good plan.ReplyDelete
I love that you made a recipe for Quesedillas....ReplyDelete