Tuesday, September 19, 2017
Who doesn't love a gooey, crunchy quesadilla?
There are so many variations for a quesadilla. Too many to list! This is just some grilled, chopped chicken, sautéed mushrooms and onions. It's what I was in the mood for.
Grill the chicken, remove from the skillet and then throw in the mushrooms and onions. Once they are cooked down, add the chopped chicken back in.
In another skillet, I threw down a little butter, layed down one tortilla, some Mexican cheese and then the chicken mixture. Topped with a little more cheese and put the second tortilla on top.
Here is where the fun comes in! You gotta get everything smushed (yes, it's a word!) together so I came up with this kitchen hack years ago.
A brick wrapped in tin foil! I have two of them sitting on top of my fridge for just this reason. Lay that brick on top, it will smush the filling together and give you a nice crunch on the tortilla. Flip and do the same thing for the other side. Just watch the heat. I keep it at medium-low and keep checking to make sure it doesn't burn.