My Boyfriend Dated A Chef

I’m not going to lie…I make the best chicken quesadillas ever and my guacamole is to die for but, we will leave the guac for another day. Since this is my own recipe, feel free to ask questions as my directions may not be perfect and I would like them to be. Next time I make them, I will take more pictures of the process and update the post.

Makes 4 servings.

INGREDIENTS:
1/2 lb. chicken
1 medium onion
1 green pepper
3/4 cup of jar salsa (Tostitos, Chi Chi’s, whatever suits your fancy)
cheddar jack cheese (amount depending on how much you like cheese)
fajita shells - 4 medium
olive oil

DIRECTIONS:
Cut chicken into bite size pieces. Now cut those in half. Over Medium-High heat saute chicken, chopped pepper and chopped onion in 1 tablespoon of olive oil until chicken is lightly browned. Add 3/4 cup of jar salsa. Cover, reduce heat to medium and stir occasionally for about 10 minutes.

While chicken is simmering, lightly brush both sides of each fajita shell with olive oil. I use a cooking paintbrush for this job.

Set up another frying pan on Medium heat. Place 1 fajita shell in the pan. The fajita shell will begin to bubble up and start to turn a light brown. Flip it over at this point. Lightly brown the second side.

Remove the fajita shell from pan and set aside. Continue the same process with a second fajita shell. Once you flip this second fajita shell, add a layer of shredded cheddar jack cheese, a layer of about a cup of the chicken, pepper, onion + salsa mixture, another layer of shredded cheddar jack cheese (make sure you get close to the edges so the cheese will hold the fajita shells together like glue).

Top the mixture off with the fajita shell that has been pre-cooked and set aside. If you have a paper plate handy, place it face down over the top the quesadilla and press around the edges lightly to glue the quesadilla together. Flip the quesadilla once the cheese begins to melt. (The paper plate and a spatula makes this process super easy - place your hand over the paper plate, slide your spatula underneath the quesadilla, lift, turn over and slide the quesadilla back onto the fry pan). Allow the quesadilla to heat up just a little bit. Remove from heat and cut into 8 pieces. Repeat process for second quesadilla.

Serve immediately with your fixings. I like to have sour cream, extra salsa and guacamole with mine.

This past weekend I took a trip to IKEA and they had these great little pots for $0.50 and herb containers for $2.99. I snagged 6 pots and 3 different kinds of herbs; basil, chives and parsley. I also grabbed  a few tall plants so that I could see some green while I wait for the herbs to grow. My little herb garden lives right above my sink in the kitchen. This way, there is no doubt that I will water them and be able to use fresh herbs in my recipes. I can’t wait!