Unlike
the canned meat and pasta failure, this leftover special gets five stars!
What you need for some very un-Mexican quesadillas:
- Corn tortillas
- Shredded cheese, Monterey Jack or a blend that includes it
- Black olives
- Left over chicken, or cook a small amount of chicken in a skillet
- Butter
- Oregano
- Garlic powder
This was
inspired by leftovers and what just happened to be around the house. That
and the fact that I don't have money to spend on food at the moment and I had a
craving for something buttery and baked, also focaccia bread with cheese and
olives on top! I was also somewhat in the mood for quesadillas, so why
not have Italy-Mex?
You need
a pan, buttered and then also foiled if your pans look like mine do.
Place some tortillas on the heavily buttered pan. Add your cooked
chicken and sliced olives, then add as much or as little cheese as you prefer.
There should be enough cheese for the tortillas to stick together.
Sprinkle on your herbs and you should have something that looks like
this:
I thought
it would be fun to try photographing the food. I don't have a camera,
only my iPad... That's whatcha get when your house becomes a free for all.
Try not to let that happen. I have to say, the iPad does a fair job
for casual photos, not the ideal choice, but anyway... Pictures of food
are fun!
After
adding the ingredients, cover them with another tortilla and cover that with
more butter. Sprinkle garlic powder and oregano on the top over the
buttered tortilla. This is ready for a 375 to 400 degree oven for ten
minutes or so, then flip them over and give 'em another ten. Get the
tortillas golden brown, that's what the butter is for. Yes, use real
butter- no margarine, no can't believe it's fake spread, and please don't cheat
with cooking spray! Although it might work if you want to try olive oil,
which would also match with the ingredients.
Crispy,
golden, Italian inspired quesadillas will look this good!
As they
say on TV, "My table to yours!"
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