Not-So-Cheesy Quesadillas
For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.
At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.
And you should too.
I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.
I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.
These quesadillas start out very similar to my Easy Chicken Fajitas. A hearty sprinkle of Fajita Seasoning on half of a chicken breast (seven or eight ounces) will give you enough chicken for two very chicken-y entrees. You can also stretch this to four entrees if you’re okay with less chicken in each tortilla.
Chicken cooks in one pan while peppers and onions cook in another. In all honesty, though, I usually make quesadillas 2-3 days after making a batch of fajitas. It’s a great way to use up the leftover peppers and onions from that recipe and it makes this one even easier!
When the chicken and veggies are cooked, it’s construction time. I use two kinds of cheese: sharp cheddar and monterey jack. I like the contrast of colors, as well as the pungent cheddar against the mild jack. But you can really use whatever varieties make your heart happy. As you can see, you don’t need much: I have no more than two ounces of grated cheese on each. Stacked with chicken, veggies, and salsa, I like just enough cheese to form a glue to keep the sides of the tortilla together.
Quesadillas like to be squished when cooked, rather like a panini, to create a thin but full tortilla that is crispy on the outsides. I don’t have a panini press or a quesadilla maker, but trust me: you don’t need one! I use a heavy pan (in this case, my cast iron skillet) to press down upon the tortilla in a skillet heating on the stove. Not the prettiest technique, but it gets the job done without another one-trick-pony taking up precious cabinet space in my kitchen.
And that’s it! After a few minutes in the pan on each side, chop that sucker up in to quarters and serve with your favorite toppings. I adore these with sour cream, and if I happen to have it handy, with guacamole as well.
This recipe works equally well with ground beef or with steak. You can also be totally happy without any meat whatsoever! Though, in that case, I might actually add more cheese.
Not-So-Cheesy Quesadillas
Serves 2 as a meal, 4-8 as an appetizer
Note: I rarely actually cook the peppers and onions for this dish on their own. Often, I’ll make quesadillas a day or two after a batch of Easy Chicken Fajitas and dice up the peppers and onions leftover from that. Cook smart, folks.
Another Note: You can really put ANYTHING you want in a quesadilla. In the summer, I love cutting the kernels off a cob of corn. You can add green chile, beans, a different meat, no meat, different cheeses, whatever.
8 oz boneless skinless chicken breast
1-2 tsp Homemade Fajita Seasoning
2-3 tsp vegetable oil, divided
about 1/2 a green bell pepper, diced
about 1/4 red onion, diced
course salt and freshly ground pepper to taste
2 oz sharp cheddar cheese
2 oz Monterey jack cheese
3-4 T your favorite chunky salsa
2 burrito-size flour tortillas
sour cream, guacamole, and or salsa for serving
Heat half the oil in a small frying pan over medium heat. Sprinkle both sides of the chicken breast generously with fajita seasoning and, if desired, a bit of salt. Cook until chicken is cooked through, then set aside and dice.
Heat the other half of the oil in a medium frying pan over medium-high heat. Add the peppers and onions and season lightly with salt and pepper. Sauté until peppers have softened and are lightly charred. Remove from heat and set aside.
While you construct the quesadillas, heat a large frying pan over medium heat. Set another heavy pan or pat next to the stove.
To construct the quesadillas, fold each tortilla in half to form a visual crease. Unfold, then sprinkle the Monterey Jack cheese evenly on one half of each tortilla. Evenly layer on the chicken, peppers and onions, chunky salsa (use as little liquid as possible so it doesn’t squeeze out during cooking), and finish with the cheddar cheese. Fold the top of the tortilla over the filling and press slightly.
Working one at a time, gently place each quesadilla into your hot pan and rest the heavy pot or pan on top. Cook for 4-6 minutes, checking periodically to make sure you don’t burn the tortilla. Once the tortilla is golden-brown and crisp, carefully flip the quesadilla and rest the heavy pot on top of it again. When the second side closely matches the first, remove to a cutting board and cut into four wedges.
Serve immediately with sour cream, guacamole, salsa, or whatever your little heart desires. If you save any for leftovers, I highly recommend re-heating the quesadilla in an oven or toaster oven so avoid the soggy-licious future that awaits it in the microwave.
