Posts tagged ‘cheesy’

October 26, 2012

Buffalo Chicken Quesadillas



I am aware that buffalo chicken quesadillas (or any quesadilla for that matter) are super easy. HOWEVER…I am currently broke and jobless which means that my meals need to be quite basic for the time being. On a positive note, I currently have a lot of free time on my hands so it’s the perfect time to get back into posting and practicing my photo foodography skills!


My husband and I had a blast these past few weeks/months/years. I forget how long it has been since we left Boston, but it feels like a veryvery long time. Incase I haven’t mentioned it before, we left our teeny tiny apartment in Boston to come back to our hometown in Maine. We were given a great opportunity to live rent free and even though Boston was a blast and we miss it, who can say no to free rent?!

Ookkk… so if we left Boston a veryvery long time ago, how come we don’t have jobs yet? Well we had saved up some money to put down for a new apartment in Boston and since we no longer needed the $650,000 to do that, we decided to treat ourselves to a couple of trips before settling down in the woods of Maine. I won’t go into too many details but some points of interest included a drive to Michigan, and then to CHICAGO (my new favorite place), to Pennsylvania and back to Maine only to immediately pack up again and drive my mother down to Florida where we spent many days relaxing in the warm sunshine. And then we finally flew home, where our vacationing came to an end and reality reappeared. 


Well that’s my (slightly long) update!

So, let’s see…quesadillas. There isn’t a right or wrong way to make a quesadilla. You put cheese and pretty much any ingredient into a tortilla, heat it up until hot and melted and bam! It’s finished.

Just humor me.

We tend to make buffalo chicken style quesadillas, mainly because there are few ingredients and well, we love any and all things buffalo style. A note about the chicken: You can use leftover chicken/rotisserie chicken if you’d like but I really like to poach the chicken. It’s easy and the chicken comes out really moist. There are so many variations of poaching chicken, you might as well google it to find your favorite. I don’t even use aromatics and such like most recipes call for. I just use water and maybe some salt and pepper.


See? Not too many ingredients! Even the tomato was an extra ingredient for me and that’s only because I had one on hand that was starting to soften.

I was trying to make an effort and make these extra interesting today so I also added a *secret* ingredient. Sriracha! We love that stuff. I have been putting it on everything lately. My husband and I absolutely love eating spicy foods so if you don’t enjoy it too hot, just omit the sriracha and it will still be delicious.


Some recipes suggest using two tortillas stacked on one another which is fine, if you like making a mess. Or at least that’s what happens to me when I try to flip the entire thing. My favorite way is to use one tortilla and simply fold it in half.

This is how I like to do mine. (I will try to get into step by step photos but for now, try to picture it in your head).

1. Make sure the skillet is heated

2. After brushing one side of the tortilla lightly with oil, lay face down onto the skillet

3. Immediately lay down some cheese. Add toppings to right side only. And more cheese if desired.

4. Let the cheese melt slightly. Now flip the tortilla in half, pressing down with a spatula.

5. Let cook for a few minutes until golden brown. Flip onto the other side and cook until golden brown.

I feel like this way cooks more evenly and the cheese acts like a glue to hold it all together.


Buffalo Chicken Quesadillas


  • Approx. 2 cups cooked chicken, shredded
  • 1 medium tomato, diced
  • 2 tbsp butter
  • 3/4 cup hot sauce (I used Frank’s Red Hot)
  • 1/2-1 tbsp sriracha (optional)
  • 1 tsp garlic powder
  • 1 tbsp italian seasoning
  • 3 cups shredded cheese
  • 4 tortillas
  • Olive oil
  • Salt and pepper to taste


In a small saucepan over medium heat, combine butter, hot sauce, sriracha, garlic powder, italian seasoning, salt and pepper. Give it a quick stir and heat until butter has melted. Add shredded chicken to the hot sauce mixture. Toss until coated, set aside.

Heat a square griddle pan or large skillet over medium heat. Lightly brush tortilla with olive oil and place oil side down onto hot griddle. Add approximately 3/4 cups of shredded cheese over entire tortilla. Add 1/4 of the chicken mixture and tomatoes onto the right side of the tortilla. As soon as you see cheese starting to melt, carefully lift the left side up and over the right, pushing down firmly with a spatula. Cook 3-5 minutes, flipping once, until golden brown. Remove from pan and slice into 3 pieces. Cover to keep warm.

Repeat with remaining tortillas, chicken, tomatoes and cheese.

**Print this recipe**

What are some of your favorite quesadilla fillers??

July 16, 2012


Ok, I mentioned taking some time off but I couldn’t help but post these! They were too good to keep to myself.


I have made these nachos twice in the past week. I probably have nachos more in a month than one should in an entire year.  It doesn’t help that my favorite bar (The Avenue) is right down the street and they have delicious nachos for cheap. And when they have half off appetizer night, even cheaper (…obviously). They even include a big heaping pile of guacamole. Most places charge you big time for a teeny scoop. They also serve $1 burgers every night after 10pm and they are awesome too! Alright, moving on. 

I bought two packages of corn tortillas from Trader Joe’s to make these chips (hence the reason why I made them twice in one week). They are super easy and taste so much better …do I say that a lot on here? Well it’s true.

First, the tortillas need to be cut into six triangular shapes…


I left them in a stack and used a sharp knife to cut them all at once, like so:


Once the oil is ready, you fry them in small batches to ensure even cooking.


After they do a quick drain on the paper towels, add a generous pinch of salt and they’re done!


I think these will stay fresh for a few days in an air tight container to be eaten later, but why wouldn’t you eat them immediately? And why would you have any leftover?

So…the nachos! Layer the chips and your favorite toppings onto a baking sheet lined with aluminum foil. Try to spread them flatter instead of piling up higher so the cheese underneath will melt. Does that make sense?


Broil for a few minutes until cheese is bubbly (watch carefully!!)


Serve with salsa and guacamole. The salsa I used was a chunky salsa from Trader Joe’s and the guacamole was home made. Next time, I will try and make my own salsa but this was faster. And to me, the faster the better when it comes to eating nachos at home


Read through all the directions before you begin. These cook up fast so you want to have everything ready!

Home Made Tortilla Chips

1 package corn tortillas (I used Trader Joe’s)

3-4 cups canola oil (or vegetable, peanut, etc)



Pour the oil in a 3” heavy bottomed frying pan (~3/4 full) and heat until oil reaches about 350 degrees. If you don’t have a thermometer, test if it’s ready by dropping a piece of tortilla into the oil. If it bubbles and raises to the surface, it’s hot enough. Use extreme caution when heating oil, do not let it get too hot that it smokes and do not let any water go in.

While the oil is heating, cut the tortillas into six equal triangles. (I left them stacked and used a sharp knife to cut through all of them at once.) Prepare a baking sheet lined with paper towel to have close by.

When the oil is ready, fry the chips in small batches so they will cook evenly. Leave them for 20-30 seconds, they will start to darken a little in color. Don’t let them get too dark, as they will continue to brown when you remove them. Take one out with a stainless steel strainer. (Or a slotted spoon, tongs, etc. Just nothing made of plastic or wood.) If it is done to your liking, remove the rest and place onto the paper towel, immediately sprinkle a generous amount of salt onto the chips before the oil dries completely.

Repeat the process with the remaining chips. I highly recommend using them for nachos but if for some bizarre reason that doesn’t seem appealing to you, use to dip into guacamole, salsa or any other dip you’d like!

Simple Guacamole

1 ripe avocado

Fresh lime juice, to taste (I typically use a whole lime, but I love it! So add slowly and do a couple of taste tests)

Garlic clove, minced

Salt and Pepper


Cut the avocado in half and remove the pit. Scoop out avocado from the peel.

In a food processor, combine all ingredients and pulse until everything is well mixed and your desired consistency. If you do not have a food processor a mixing bowl works well too. Add avocado, salt and pepper and mash with a fork. stir in the minced garlic, add the lime juice to taste and continue mixing and mashing until desired consistency.

*Double or triple the guacamole recipe as you like but it does brown quickly so try to only make enough for what you need. It’s so easy to make there is no reason to make extra for saving.

%d bloggers like this: