Easy Breezy Quesadilla

tortilla
shredded cheese
chicken breasts(cooked)
sour cream
salsa

spray griddle/pan with oil, place tortilla in griddle add cheese chicken and more cheese top with 2nd tortilla. press down with spatula and let cheese melt,cook to golden brown both side.

Is that KETCHUP?!

lol..no that’s sour cream and salsa mixed..after I ate the first 2..lol

Looks darn good

when I get a rotissere chicken, I’ll grab an extra for quesadilla’s, the family likes the canned green chili’s, I like sliced mushrooms in there also. Bacon is also a great addition.

Wow that looks awesome.

I was told a quesadilla tip a while back from a nice mexican lady. It is fool proof, even for guys like me who burn them every time doing it the other way.

Get a cast iron pan (essential) just a little bigger than the tortilla. Put about 2-3tbs of vegie oil in and coat the pan. Heat it until it is hot, but not screaming hot. Toss a tortilla in and flip it to coat it with the oil. Let it sit until it starts to bubble up (shouldnt be but a couple seconds in a hot pan). Time to fill. Cheese and warm or room temp cooked meat. Be sure to not get any outside the tortilla or it will be a smoke fest. Flip half of the tortilla over, throw a lid on the pan, and turn off the flame. In about 30 seconds you have a perfect quesadilla. Total time is about 45 seconds to a minute each. Just fast enough for one to cool enough to eat when the next one is ready… if it makes it that long.

I suggest you fill/serve it like moxie did, it looks DARN GOOD!!!

I always had the trouble of either too much or not enough oil. I now use a low fat spread marg. lightly spread out on the one side of the tort. Works flawlessly. My wife thinks our burners can only be used screaming hot also. To her burnt is just part of the plan.