Two weeks ago, I was sick with the crud. Not the flu (yea!), but a nasty cold, upper respiratory infection – ICK! Anyway, few days in I had HAD IT with soup. Fortunately, I had bought a rotisserie chicken (while I was stocking up on my ‘sick’ supplies) and I had flour tortillas in-house – hmmmm, quesadilla time!
I don’t know why I don’t think to make quesadillas more often. I mean you can’t get much easier ! They’re great as a meal in themselves with a salad, or make a BUNCH to serve as appetizers. You could even have a quesadilla bar for a party – offer bowls of toppings and let your guests make their own (just don’t leave the stove unattended, just sayin’, after a few margaritas…….).
You know this isn’t really even a recipe. I start with a nonstick two handle frypan, I own, that works perfectly for quesadillas. A non-stick pan is best if you’re making several batches. I spray the pan with oil spray and turn up the heat to med high. I don’t use high heat because it’s such a quick process I don’t want the tortillas to burn. When the pan is hot I put in one flour tortilla and sprinkle grated cheese all over the top. (I usually use a mexican blend or monterey jack). Then, as the cheese melts, I add my other toppings. This week it was simple – pieces of rotisserie chicken and a sprinkle of chili pepper and cumin. (Although one meal I used tuna salad – like a tuna melt – OK that probably doesn’t qualify as a quesadilla). Back to the process…… Fold the tortilla in half and press down to “stick’ the two halves together. Remove from heat and cut into 4 pieces. Serve with side dishes of salsa, sour cream and guacamole.
As far as toppings are concerned, the possibilities are endless (and talk about a great use of leftovers!) Here are some topping ideas. The key is to make sure everything is drained well, so your quesadilla wont’ be soggy.