Melted cheese. I think I could live on melted cheese for the rest of my life. That and ice cream, brownies, milk, and a treadmill.
Minus the treadmill.
These are my favorit-o quesadillas to make, and good for this summer…. dare I say it? HEEAAAT.
Agh. I think I’m sweating again. At least there’s no mosquitos.
This is another one of my favorite “start with a grocery store rotissiere chicken” recipes.
If you’re vegetarian, or pregnant and have an adverse reaction to the smell of meat, these would be great with black beans too.
I have a pregnant friend. (Hi Arlene!) Actually, quite a few!
Mmmm. I’m craving them now. Easier than nachos.
Fresh chopped tomatoes, cilantro, and fresh squeeeeezed lime juice.
In my honor, remember to put a band-aid over any open paper cuts before squeezing limes.
Cheese, glorious cheese!
My favorites are Colby Jack and Jalapeno Jack.
What’s up with that blue haze? I don’t have blue Jalapeno Jack.
HELLOOOO white balance.
My grandma never had a quesadilla and actually (no joke) ordered a “qwesa-dilllla” with “jalopy-noes” at Taco Bell with me once. The drive-thru attendant was not as amused as I was.
Melt some butter in a pan.
Butter, glorious butter.
This is that awesome panini press I was telling you about. QUITE handy.
Oops. Did I just admit that I like a gadget?
But, come ON! It’s, it’s NON-STICK!
And, and, it has, like a REALLY heavy lid that perfectly smooshes quesadillas and grilled cheese sandwiches!
Ok, so a girl like me tries to assemble the thing on the pan, and ultimately, spills it all over the pan and NOT the tortilla, SO – I assemble it off the heat now.
SQUEEEZE the lime!
Squeal when the citric acid burns your paper cut.
Oh? Just me.
Move it to the pan, and add your top tortilla.
Grill over medium heat, flip when the bottom is golden and cook for a few more minutes.
Keep the heat on medium to avoid scorching your tortilla like I’ve done sooooo many times.
Cut into four pieces and thoroughly enjoy all that dripping cheese down your chin.
~Peace, Love, and Melted Cheese ya’ll!
What do ya’ll love to put in your quesadillas?
My Favorite Quesadilla
Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 1/2 cups shredded chicken
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/2 cup shredded Colby Jack cheese
1/2 cup shredded Jalapeno Jack cheese
Melt a tablespoon of butter over medium heat. On the cutting board assemble the bottom half of your quesadilla with a handful of each type of cheese. Top with chicken, tomatoes, cilantro, and any other fillings you'd like. Top with juice from 1/2 the lime. Place a second tortilla on top and transfer to the hot pan. Cook 3-4 minutes until golden. Flip, and cook an additional 3-4 minutes on the other side. Cut into 4 pieces and serve!