Whenever I would inadvertently end up at a mexican restaurant with family or a group of friends, my go-to “safe food” was a chicken and cheese quesadilla. I like chicken, I like cheese, how could I possibly go wrong?
An easy to make weeknight dinner, I decided to incorporate this easy grilled cheese-esq dish into our repertoire. Although I knew they were simple to make, I wanted to see if there were any techniques to help me create a better quesadilla. Only finding extremely simple recipes online, and fearing I’d end up with a bland dish, I decided to look for a good chicken marinade to flavor the chicken, pre-quesadilla.
I stumbled across a chicken fajita recipe on Cook’s Illustrated that was exactly what I was looking for. Combining the fajita marinade with tortilla prep in this Cook’s Illustrated recipe, I formed a very tasty, slightly spicy quesadilla, topped with monterey jack, cheddar, asadero cheeses, and some grilled onion.
The boyfriend loves spanish rice as a side dish, and I love a bit of roasted corn. The most important part, however, of any quesadilla meal, is the selection of hot sauces to top it!
Death Sauce is my favorite, but I currently dont have any in stock. My favorite from this group is the Habanaro Sauce by far!
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