At the beginning of each week I cook a pound of chicken breast in the slow cooker. We use the chicken for barbecue chicken sandwiches, salads, and, The Goose’s personal favorite, the quesadilla. (Sometimes I use this recipe for fajita marinade instead).
A quesadilla is one of the easiest, most filling foods to make. You can use a variety of fillings, including steak, chicken, sauteed bell peppers and onions, jalapenos, and even bacon crumbles.
Shredded Cheese (I use the same cheese we use on our tacos)
Optional Fillings: Sauteed peppers and onions, jalapenos, bacon crumbles
Optional Toppings: Salsa or Sour Cream
Place a small skillet on a burner over medium heat. While the skillet is warming up apply a light coat of butter on two flour tortillas. (Use a little less than you would use to butter toast).
Once the skillet is warm, place one of the tortillas, butter side down, into the pan. Top with shredded cheese, and cook until the cheese is melts. Once the cheese is melted, remove the tortilla from the pan and set aside. Next, place the second tortilla (again, butter side down) into the pan. Top with shredded cheese, and then add your selected toppings. Quickly return the first tortilla to the pan, placing it cheese side down on top of the other tortilla.
Cook for two to three minutes, then gently flip the quesadilla over and cook for an additional minute. The quesadilla is ready when the cheese is melted and the outside is golden brown.
Now, the key to keep your quesadilla crispy is to allow air to circulate around it as it cools. Therefore, when my quesadilla has finished cooking I always – ALWAYS – move them to a cooling rack. This is important because nobody wants a soggy quesadilla.
Once the quesadilla has cooled. use a knife or a pizza cutter the cut the quesadilla into four triangles and serve it with salsa or sour cream.