How to make a good Quesadilla. (So easy.)如何做一個好日Quesadilla。（那麼容易。）

BY VIVIENNE WAGNER

JANUARY 31, 2012

COMMENTS

Quesadillas.

I love them.  I mean, really love them.

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They are my go-to meal… my version of grilled cheese.  They are comfort food, and are so easy to make!

My favorite are Chicken Quesadillas.  They are a sure fire hit every time I make them.  Easy enough for family night and good enough for company.

What’s really great about these is that you can have all of the ingredients made well ahead of time, then it’s easy to do a whole big batch of them, or just one for a single lunch.

Here’s how to do it:

Take a package of boneless, skinless chicken breasts and go ahead and season them with some garlic salt and fresh cracked pepper.  I do it right in the package they came in.

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Sear the seasoned chicken on both sides.  You are just searing, not cooking all the way through.  Transfer chicken to a pyrex (hopefully one that is yours) and drizzle with Italian dressing or a balsamic vinaigrette of some kind.  You can also use a bit of olive oil and lime juice.  Whatever you have on hand is fine.

Pop the chicken in a 375 degree oven for about 20 minutes.  Do not over-cook!

Remove from oven and chop/shred chicken.  Heat a bit of oil in a skillet over medium-high heat. Toss in shredded chicken and stir for a minute or two.  Add in enough fresh salsa to coat the chicken pieces, cover the skillet and turn off the burner.

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Just let the chicken sit until you need it.  The salsa will sort of “steam” into the chicken.

To assemble the quesadilla, spread grated cheese on one side of a burrito sized flour tortilla, then top with the chicken and salsa mixture.  Fold over and place on a griddle over medium-high heat.

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You do not need to oil the griddle. When the tortilla looks crispy and browned, flip it over and cook the other side.  Transfer to a cutting board and cut into pieces.  I love them with sour cream.  Mmmmm.

Another yummy version?
Shredded Pork Quesadillas

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I actually make these with leftover pulled pork (the old slow-cooker with a bottle of root beer technique) add the same salsa over the top, a little mixture of cheddar and mozzarella cheeses and fresh avocado.
So. Dang. Good.

More?
Savory-Sweet Quesadillas.  
Whole wheat tortillas with thinly sliced, lightly sauteed pear, jack cheese (or goat cheese) Gorgonzola, caramelized onions and toasted hazelnuts…? Oh yeah, baby.  It’s awesome.  (Also good with Granny Smith Apples, ricotta cheese, jack cheese and hazelnuts for breakfast…)

Oh!  And also with sauteed mushrooms, spinach, goat cheese, red onion….
Pretty much anything tastes good, wrapped up in a quesadilla.  Check out what’s in your fridge.  If you have cheese and a tortilla, chances are good that you have the makings for a delicious quesadilla.

- See more at: http://www.thevspotblog.com/2012/01/how-to-make-good-quesadilla-so-easy.html#sthash.cM47MYvg.dpuf

如何做一個好日Quesadilla。（那麼容易。）

由利德華格納

2012年1月31日

評論

酥餅。

我愛他們。我的意思是，真的愛他們。

針

他們是我去到吃飯......我的版本的烤奶酪。他們是舒適的食物，而且是那麼容易做！

我最喜歡的是雞克薩迪亞斯，  他們是一個肯定火擊中每次我讓他們。很容易為家庭之夜和公司不夠好。

什麼是真正偉大的這些是你可以擁有所有所做的成分遠遠超過了時間，那麼可以很容易地做一個整體的大的一批人，或只是一個為一個單一的午餐。

以下是如何做到這一點：

拿一個包去骨，去皮雞胸肉，並與一些大蒜鹽和新鮮辣椒破獲繼續前進，他們的賽季。我這樣做是正確的，他們進來的包

針

燒焦兩側的調味雞。你只是灼熱，不做飯，一路過關斬將。雞轉移到耐熱玻璃（希望那個是你的），並淋上意大利醬或某種形式的醋辣醬。您也可以使用一點橄欖油和檸檬汁。不管你手頭上是好的。

流行的雞在一個375度的烤箱約20分鐘。不要過度煮！

從烤箱和印章/雞肉切絲刪除。燒熱一點油在煎鍋中高熱量。折騰雞絲，攪拌一兩分鐘。加入足夠的新鮮薩爾薩塗在雞片，覆蓋煎鍋和關閉燃燒器。

針

只是讓雞坐，直到你需要它。莎莎會整理“蒸”的成雞。

組裝在一個捲餅大小的麵粉玉米餅的一側日Quesadilla，傳播磨碎的奶酪，然後用頂雞和莎莎的混合物。折疊過來，放在平底鍋中高熱量。

針

你不需要油煎餅。當玉米餅看起來香脆焦黃，翻轉過來，煮的另一邊。轉移到砧板切成片。我愛他們酸奶。MMMMM。

另一種美味的版本？肉絲克薩迪亞斯

針

其實，我做這些用剩的拉豬肉（老慢燉鍋用一瓶啤酒根技術的）添加相同莎莎過頂，切達奶酪和奶酪和新鮮鱷梨有點混合。
所以。盪。好。

更多？鹹味，甜克薩迪亞斯。  全麥玉米餅與切成薄片，輕輕炒梨，傑克奶酪（山羊奶酪）戈貢佐拉，焦糖洋蔥和烤榛子...？哦，是的，寶貝。這真棒。（還不錯用澳洲青蘋蘋果，乳清乾酪，傑克奶酪和榛子吃早餐...）

哦！並與炒蘑菇，菠菜，山羊奶酪，紅洋蔥.... 
幾乎任何味道也不錯，包裹在一個日Quesadilla。檢查出什麼在你的冰箱。如果你有奶酪和玉米粉圓餅，有很好的機會，你有氣質的美味日Quesadilla。