Sunday, July 24, 2011

Chicken basil quesadilla

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My basil plant is overflowing with deliciousness and I haven’t quite been tapping into it like I hoped I would. It’s sitting on my neighbor’s balcony (on the 2nd floor) and me and stairs have a hate relationship right now since, well, I can’t take them too well these days.

But a few days ago, I managed to make it up there to check up on it and snipped me some yumminess to take back and darn if I didn’t have a clue what to do with it. I have no food in the house since cooking is still a chore but the only thing I could think of, and for me this is very adventurous, is making a quesadilla.

No, a quesadilla isn’t the adventurous part. Adding basil to it is. I’m a purest. I like cheese only in my quesadilla, nothing more. Anything more just gets in the way of the more cheese I could have added, but I stepped out of my box and added chicken and basil.

Verdict? Deliciously refreshing and down right a keeper! So, I’m sharing with you.

Here’s everything you need: All the cheese you want, basil, tortillas and already cooked shredded seasoned chicken (courtesy of mi madre)
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Butter one side of each tortilla in the thinnest possible layer. Where all you see is a shine.
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Salt the buttered side and lay it face down in a hot pan and fill with goodness.
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Cover with the other, butter side up and salt the top to your little hearts content! (I like having that extra crunch it gives.)
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Flip when it’s pretty and golden and crispy.
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When all crispy and melty, cut in 4’s and have some nice cold milk with it. Why not!
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If you make it be prepared for happiness in your mouth. I made it again 2 nights later since it was so good..and well, I had extra of everything, which helped.

1/2 cup shredded chicken
copious amounts of shredded sharp cheddar
chopped fresh basil
flour tortillas

Heat a pan on med to med-high heat (my stove is lame so it’s on med-high which is really a wee bit more than med). Meanwhile grate cheese, chop basil and put a thin layer of butter on one side of each tortilla. Salt the butter side and lay butter side down in hot and ready pan. Layer with basil, chicken and cheese and cover with tortilla butter side up and salt. Once crispy, about 3-5 minutes, flip to brown the other side.

Once melted and browned, transfer to your plate and slice in fours and enjoy all the melted cheese in your mouth.

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Sienna said...

this looks so good, i neeeeed this

Megan said...

Looks delicious!! We always make chicken quesadillas...easy and yummy!!

Erin Pasillas said...

I'm just tickled that you drink milk with your dinner!!

bunky153 said...

I never thought of salting before cooking the tortilla!! What a great idea. It makes a world of difference on baked potatoes, so I can't wait to try it on quesadillas.

Jenni Austria Germany said...

i made some veggie quesadillas last night but i'll try them again today with basil i think :)


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