Wednesday, November 4, 2009

The Best Quesadillas in Modern World History

I know that's a pretty bold claim, but I can back it up.  These are awesome. This was one of the first meals we cooked in our new apartment once we'd grown tired of eating pizza and pasta from the restaurant downstairs. It has since become one of our favorite dishes.

Not only are these quesadillas delicious, but they're very quick and easy to make.  We adapted this recipe from an America's Test Kitchen recipe (those people are geniuses, I swear). The original recipe called for steak, but we have always used chicken instead. Vegetarian friends, just leave out the chicken and throw in some extra veggies, caramelized onions would be tasty.You could make endless combinations of deliciousness in your quesadillas as long as you always include one secret, magical ingredient. What is this wondrous ingredient? It's something you never, ever would have thought to put in a quesadilla:

Ta-da! It's Boursin cheese (you were so excited to find out, admit it). If you've ever eaten Boursin, you probably spread it on a cracker or baguette.  It's a soft, herbed cheese and it really adds an unexpected flavor to this dish. Just trust me on this and try this recipe!

1/2 lb. boneless, skinless chicken breast
1 Tbs vegetable oil
1 5.2 oz package Garlic & Fine Herbs Boursin cheese, crumbled
1 1/2 cups shredded cheddar or Mexican blend cheese
4 (12 in) flour tortillas
1/2 cup jarred roasted red peppers, drained and diced
4 scallions, sliced thin

Season chicken with salt and pepper. Heat oil in a large, nonstick skillet over medium heat until just smoking. Cook chicken for about 4 minutes per side, until cooked through. Transfer to a plate and let rest for 5 minutes, then slice into bite-sized pieces. Wipe out your skillet.

While chicken is resting, combine Boursin, cheddar, 1/2 tsp. of salt and 1 tsp. of pepper. Divide the mixture evenly over one half of each tortilla, leaving a 1/2 inch border around the edge. Top with your peppers, scallions, and chicken, then fold the tortilla over the filling and press firmly.


Add 2 quesadillas to your empty skillet and cook over medium-high heat until golden and crisp, about 2 minutes. Flip quesadillas and cook for 2 more minutes. Transfer to a cutting board, repeat this process with your other 2 tortillas, then slice and serve. Makes 4 quesadillas.


Joe said...

without carmalized onions I will not accept your claim. add onions...

John said...

Duely noted, my brother.