Hearing a college student say “quesadilla” brings images of either Taco Bell or greasy fake cheddarized tortillas to mind. Wait, did I say “or?” I’ve shied away from quesadillas for most of my life, considering them food for picky children and people who refuse to eat “ethnic” food (thus depriving themselves of any worthy food experience and wasting their taste buds *COUGH*).
Oh. Nevermind. Hello, Beautiful. Come to change my mind, have you? Well I refuse to be affected by you.
I…refuse… Oh, who am I kidding? This quesadilla is just darn delicious. Underneath the colorful toppings hide the real stars of this show.
That’s right. Pan-fried chicken, cut into strips. Juicy strips. Juicy strips of love and joy.
*cough*
Who says being a college student means having to eat lame food?
Not Another College Quesadilla:
1 thinly-sliced boneless, skinless chicken breast
1 cup medium cheddar cheese, grated
1/3 cup sliced grape tomatoes (any other tomato would work fine, too, this is just what I had)
½ cup baby spinach
2 soft taco-sized flour tortillas
Salt, pepper, and garlic powder
Lightly coat both sides of the chicken breast with salt, pepper, and garlic powder. Heat a teaspoon of oil in a small frying pan over medium-high heat. Fry chicken until browned on both sides, about 3 minutes per side. When the chicken is cooked, remove and slice into strips.
In a medium-sized frying pan set 1 tortilla in the bottom of the pan. Cover with ½ of the cheese, spinach, chicken strips, tomatoes, the rest of the cheese, and top with the other tortilla. Cook over medium heat for 5-6 minutes on each side or until cheese is melted and tortilla is browned and slightly crispy.
Serve with plain yogurt or sour cream and salsa.
Next recipe: Cinnamon-Sugar Apple Cake (Scheduled post: Tuesday, November 18, 2008).
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