Monday, May 31, 2010

Easy Peasy: Little Cheesy

Yeah so, somewhere (probably on the internet) I read that "quesadilla" means "little cheesy thing".  Of course, now all I can find is that it means "cheese tortilla", which I guess makes sense, but isn't nearly as cute.  So here's your wiki-link for quesadilla.

Now this isn't really a recipe, so much as a sandwich idea.  Again, no rocket-science involved, unless you plan on making the tortillas and cheese from scratch, then yer on yer own (but I do hope you'll do a little guest-blog-spot and show us all the pictures!)

You Will Need:
Some Tortillas (make 2 tortillas per person, you'll probably have leftovers, but yummers)
Cheese (of the shredded variety, I used Cheddar and Monterey Jack, cuz they're deLISHus)
Some cooked chicken** (or ham, or yanno, what ever sounds good)
Some fresh, raw spinach (I use the baby spinach)
Some mushrooms
Any other kinda stuff you want to add :)

**I tend to cook large quantities of meat once a week, then use it throughout the week in various cooking endeavors.  This week it was chicken, I got the boneless, skinless tenders on sale.
On this particular occasion I cooked:
2 lbs boneless, skinless chicken tenders
1 can consomme (found in the soup isle)
1 can water
Some garlic
Some turmeric
Some tarragon

Put it all in a large covered pan, on a low-medium-low heat for about an hour, maybe 45 minutes, check it with a meat thermometer to make sure you're reached an internal temp of at least 165 (f).  You can use it for all sorts of things :)

You will want to have all of your stuff prepped before you start cooking, because you will
  1. construct one
  2. begin cooking
  3. construct another
  4. flip the first, then remove
  5. start cooking the second
  6. construction the 3rd
  7. etc and so forth, until you're done

So I shred the chicken with 2 forks then I chop the spinach (not TOO small) and slice the mushrooms (not TOO thick). 

So, at the begining, I probably should have asked if you have a George Foreman Lean Mean Grillin' Machine.    Yeah? Cool.  We love ours and use it for all kinds of deliciousness.  So then, carry on with the "recipe".  (If you answered no, skip to the end for a different technique).

So, if you're using a sandwich press or grilling type of device as noted above, plug that bad-boy in and then construct your quesadilla by covering only 1/2 of the tortilla, thusly:

1.  Cheese first, then chicken

2.  Then a layer of chopped spinach and sliced mushroom

3.  Then a bit more cheese to seal the deal

Fold'er in half and (using a largish spatula) transfer from construction site (plate) to cooking surface (grill).

While that one cooks, start constructing your next quesadilla.  Rinse and repeat until you have:

Then NOMZ.

If you don't have a grill, then you'll construct your quesadilla covering the entire surface, just be careful not to over fill.  

  1. Place your tortilla in the pan (hot, with just a SMIDGE of oil)

  2. Add layer of cheese other stuff, then a smidge more cheese

  3. Once nice and melty, flip HALF over onto the other half

  4. NOMZ

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