Vicodin and salsa...
Oct. 23rd, 2009 19:18![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mapsedgeNothing like making chicken quesadillas through Vicodin-induced twitchiness...
We look forward to the nights when Michelle roasts a whole chicken: the next night we have chicken quesadillas. Tonight we also had caramelized apples, but that recipe will have to wait.
Wine and mushrooms elevates a simple snack to a really yummy main course.
Chicken Quesadillas, the way BILL makes them.
1 chicken breast
2 chicken thighs
6 baby portabello mushrooms
1/4C white wine. I like a sweet wine - it really compliments the acidic tomatoes in the salsa
1C salsa
1T Chili 9000 (or whatever spices you happen to have on hand that make you happy: chili powder, cumin, coriander, lemon peel, cilantro, )
1 clove garlic
6T extra-virgin olive oil
shredded cheese
12" tortillas
extra salsa
Prep
Chop the meat into small pieces and set aside.
Slice the mushrooms. I find it easiest to split them down the middle top to bottom, then lay them flat side down and slice.
Dice the garlic, or put through a press.
Cooking
In a medium skillet, sauté the mushrooms over medium heat with 2T olive oil, seasoning with salt and fresh black pepper. When nearly done, remove from the pan and set aside.
Increase the heat to medium-high. In 3-4T of olive oil, toss in the garlic and allow to cook for a moment. Add the chicken and sauté until heated through, seasoning with the Chili 9000 or other seasonings. Add the wine, simmer a moment, then add the salsa and mushrooms. Cook until heated through.
Assembling the Quesadilla
In a large skillet or griddle on medium heat, place one tortilla. Spread one or two tablespoons of salsa on the bottom tortilla, and sprinkle with grated cheese. Add 1 to 1-1/2 cups of the chicken mixture, spread evenly. Add more cheese and a second tortilla. After two minutes or so, flip the quesadilla and heat for another two minutes.
We use a pizza cutter for six equal pieces. The vicodin is totally optional.
We look forward to the nights when Michelle roasts a whole chicken: the next night we have chicken quesadillas. Tonight we also had caramelized apples, but that recipe will have to wait.
Wine and mushrooms elevates a simple snack to a really yummy main course.
Chicken Quesadillas, the way BILL makes them.
1 chicken breast
2 chicken thighs
6 baby portabello mushrooms
1/4C white wine. I like a sweet wine - it really compliments the acidic tomatoes in the salsa
1C salsa
1T Chili 9000 (or whatever spices you happen to have on hand that make you happy: chili powder, cumin, coriander, lemon peel, cilantro, )
1 clove garlic
6T extra-virgin olive oil
shredded cheese
12" tortillas
extra salsa
Prep
Chop the meat into small pieces and set aside.
Slice the mushrooms. I find it easiest to split them down the middle top to bottom, then lay them flat side down and slice.
Dice the garlic, or put through a press.
Cooking
In a medium skillet, sauté the mushrooms over medium heat with 2T olive oil, seasoning with salt and fresh black pepper. When nearly done, remove from the pan and set aside.
Increase the heat to medium-high. In 3-4T of olive oil, toss in the garlic and allow to cook for a moment. Add the chicken and sauté until heated through, seasoning with the Chili 9000 or other seasonings. Add the wine, simmer a moment, then add the salsa and mushrooms. Cook until heated through.
Assembling the Quesadilla
In a large skillet or griddle on medium heat, place one tortilla. Spread one or two tablespoons of salsa on the bottom tortilla, and sprinkle with grated cheese. Add 1 to 1-1/2 cups of the chicken mixture, spread evenly. Add more cheese and a second tortilla. After two minutes or so, flip the quesadilla and heat for another two minutes.
We use a pizza cutter for six equal pieces. The vicodin is totally optional.