Chicken and Cheese Quesadillas
I never knew what quesadillas were until I lived in Texas. There was this little Mexican restaurant I use to love to go to and they made the best chicken quesadilla you can imagine. They are very simple to make and they will please the entire family in this life and the next. LOL! You can make a quesadilla with any cheese you please and some will make them with just mozzarella, but here are some suggestions:
Ingredients for the Chicken and Cheese Quesadillas
Shred the cheeses you have decided to use and mix in the ground black seeds. Lay all four flour tortillas on a level surface and place the chopped chicken breasts on one half of the tortilla. Put 1/2 of a one on each flour tortilla. Make sure the chicken is cut in very small pieces.
Season the chicken with salt and pepper. Divide the cheese into 4 equal parts and sprinkle over the chicken. Gently fold the quesadilla in half. Heat a heavy bottom skillet and place a bit of oil in the bottom and using a pastry brush, cover the bottom of the pan.
Grill your quesadillas on one side until nicely colored. Turn over the quesadillas and continue to cook until the cheese has melted completely. This whole process should take about 4 minutes per quesadillas. Transfer with a spatula to a cutting board and cut in half. Serve hot.
You can garnish them as you like, but traditional garnishes are yogurt, pico de gallo and guacamole.
Pico de Gallo
Pico de Gallo is fresh tomato salsa. This is easily made with some fresh vegetables and then refrigerated and served cooled. You will need 1 large tomato, 1 green onion, 1 green sweet pepper, 1 jalapeno, small handful of coriander leaves, salt and pepper. Cut all the veggies in very small pieces. Deseed the jalapeno as the seeds will make it extremely hot. Mix the veggies together with a 1/2 teaspoon of tomato sauce and place in a small serving bowl. When plating up the