Spicy Chick’n Quesadillas


spicy chicken quesadilla

Spicy Chick'n Quesadilla | Photo by Healhyandlazy

For some reason, meatless chicken has always been a little weird to me.

I like some meatless sausages, especially when they are cooked into a pasta or casserole.  I use fake bacon in a carbonara and love it.  Still, chicken remains mysterious.

I’ve had the frozen, breaded vegetarian chicken patties (not that good) and the MorningStar buffalo chicken nuggets (really not that good).  So I was a little skeptical when I set out to make quesadillas with some fake chicken strips.

I used the MorningStar frozen strips, which come seasoned but not breaded, and cooked them in a pan with some veggies until they were well done (by fake meat standards).  The cooking directions on the bag suggests you just heat them through, but I let them get a little brown and crispy.  They turned out great.  And with quesadillas, how can you go wrong?  Crispy, cheesy and melty – served with some cold salsa and sour cream.  Yum.

Here’s what you need (to make two quesadillas):

  • 4 large flour tortillas
  • 8-12 frozen chick’n strips
  • 1/8 cup jarred jalapenos
  • 1/4 sweet onion, diced or in strips
  • 1 red bell pepper, diced
  • 1 cup of of pepper jack/cheddar/Mexican cheese
  • Fajita seasoning (optional, but I like it when I’m in a hurry)
  • Sour cream
  • Your favorite salsa

    Ingredients

    Better than I expected | Photo by Healthyandlazy

Here’s what to do:

Step 1) Place the onion, jalapenos and bell pepper in a large pan with some olive oil and let simmer for 2-3 minutes.

Step 2) Add the chick’n strips and cook with veggies until edges of chick’n are getting crispy.

cooking chick'n

Not done yet... | Photo by Healthyandlazy

Step 3) Remove veggie/chicken mixture, wipe out pan, and lay down tortilla.  Top with cheese, veggies and chick’n.  Lay on the other tortilla.

Step 4) Peek inside every minute or so.  When the cheese looks melty, it’s probably time to flip and toast the other side.

Step 5) When both sides have lightly browned, remove from pan, slice and plate with sour cream, salsa and guac if you’ve got it.

In unrelated news, I’m headed to New Orleans this weekend for some food, fun and good music (Jazz Fest!!).  I’ve been around the country quite a bit, but never to NOLA.  Any suggestions of good things to do/places to eat?

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2 responses to “Spicy Chick’n Quesadillas

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