Tuesday, January 25, 2011

Chicken and Vegetable Quesadillas


People who don't normally cook at home often don't because they are intimated by so many different kinds of recipes and instructions and ingredients. The truth of the matter is that cooking is an art. Like all art forms, there are just a few rules to keep in mind and the rest can be adjusted per liking.

As for quesadillas, they are so universal and can be filled with anything as long as there is cheese and tortillas involved. The methods that are kept the same while making quesadillas are using a frying pan, heating tortillas and filling them before turning them over heating the other side. What goes inside is totally up to you to use your imagination. I used pre-cooked, diced chicken and a medley of vegetables that I had on hand, but you could easily use fish, steak, scrambled eggs and any other types of vegetables you like and it would still taste great.


  And as for these babies, I served them with a simple sour cream dip and was in seventh heaven by the time I had taken my first bite!


Ingredients
2 precooked chicken breasts diced
8 small corn totillas
1 cup shredded mozzarella
1/2 sliced green pepper
1/2 sliced onion
few baby carrots sliced
broccoli sliced
handful of black olives
little olive oil for greasing pan
 3 tbsp sour cream
salt and pepper to taste

Method
1) Heat skillet or frying pan and smear with olive oil before placing a tortilla on it.
2) Add a sprinkling of cheese before putting your topping and some more cheese on top.
3) Place the second tortillas on top and cook for 2-3 minutes.
4) Carefully flip over and cook other side until brown spots appear.
Tip: Not over stuffing the quesadillas will insure easy handling and crispy coating.

Happy Cooking!                                  

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