I'm partial to this monster:
They're a bit of a pain to clean, until you figure out the secret(toothpicks
), but I do love my quesadillas... My personal favorite recipe for this would have to be:
1 can of chicken in water, you can substitute 2 cans of tuna, strips of steak, or whatever meat you desire.
Diced green onions, just a little bit as cooking these can overpower the rest of the flavors in your dish.
Chopped bell peppers, you pick the color, as it's all preferential!
CHEESE, lots and lots of CHEESE, as you can imagine this is kind of required for a quesadilla.
- For the cheese, shred it completely, but don't shred it into TINY pieces. You'll have a terrible time mixing if you do.
A large bowl
You'll want to mix everything above as best you can, evenly distributing each ingredient throughout the bowl. How much you add depends on how much you'd like to make, so plan ahead, food waste sucks!(although, this will last 2-3 days in the fridge, if you haven't cooked it yet!)
2 Tortillas(large flour or corn)
- Lay one on the bottom tray of the quesadilla maker, and spread your "mix" onto that tortilla. Leave space equaling ~1.5" from each side, or you WILL have cheese run-off, which is extremely difficult to clean up later.
2 Butter knives
- These will play an important role later, don't forget them.
Follow the directions for the quesadilla maker, they're very easy to understand and work flawlessly every time. Note: For those who like a little more crunch when they bite into something, leave it in for an extra 60 seconds.
Now, when you're ready to remove the quesadilla, you'll be wanting those butter knives.
These suckers are HOT, and I've found the easiest way to remove them without burning yourself, or messing up your snack, is to stick a butter knife under each side, approaching from the front of the appliance. Lift up slowly, and drop your snack on a plate of your choice.The cheese will harden enough to easily cut in about 30 seconds at room temp. Enjoy your snack
