I felt the need to post a simple dish with a simple twist. Often these are overlooked by those less experienced in the kitchen and even those of us that usually get complicated but need an easier day. It’s a cost effective delicious dish that beats out restaurants and best of all, you have complete control of what and how much goes in it!
2 Chicken Breasts
Thai Chili Paste
Shredded Cheese (Anything you like but I usually use cheddar, Mexican blend, or taco blend)
Lightly dust chicken with cilantro, cumin, and chili powder. I used frozen chicken so I tossed the seasonings on there while it thawed. I didn’t wan’t a strong taste so in the end it was probably 1/8 of a teaspoon of each. Dice up the chicken into fairly small pieces and mix around in the seasonings. Again, they should only be lightly covered. Put enough olive oil in a pan to cover the bottom and add just a bit of Thai chili paste for a little kick. If you do not want or have that you can add a little cayenne pepper for a kick. Fry up the chicken in the pan on medium heat. You can do this until just cooked all the way through or you can brown it up a little bit. If you don’t already have the bacon fry or bake that up and turn it into bacon crumbles.
Heat up a clean pan on low and put chicken, shredded cheese, and bacon onto a flour tortilla and set it into the pan. I find when I make them in the pan one side cooks too quickly or if I turn the pan on after I make it in the pan it seems to take forever to melt up. You can choose to make halves or a whole one and for this I made halves. Fold in half and heat on the pan and carefully flip occasionally to avoid burning. Once the shell is slightly brown and the cheese is melted it is ready to eat! This is where you can add some gourmet Taco Bell Hot sauce! Or try Ortega taco sauce or ranch dressing for a different flavor.
Some other garnishes or quesadilla stuffing items (that I didn’t have on hand): Sour cream, guacamole, avocado, lettuce, tomato, olives, onion, green, red, and yellow peppers, jalapenos.
Serve with a side of salsa and tortilla chips.
Pro tip: Save the extra chicken and other things you chop up in the fridge to make quick quesadillas all week. Or well…. as long as you can get it to last.
And you know where it goes from here. This really is a simple, tasty, and fairly inexpensive dish to make at home. And as far as I’m concerned, it’s better than any restaurant. I really wish I would have had some lettuce, tomato, and a little bit of ranch. This would have been an awesome ranchy, chickeny, bacon melt!