Saturday, July 28, 2012

Sriracha Quesadillas

My friend Lynn is a genius when it comes to whipping up simple and unique food combinations. In her latest quesadilla recipe she added Sriracha Hot Chili Garlic Sauce, and it took the dish over the top, into the realm of perfection. These little darlings are simple to make, and absolutely heavenly. Lynn made hers with tomatoes, portobello mushrooms, a mexican cheese I can't find around here and the lovely, spicy Sriracha sauce (found in the International aisle of your grocery store). I didn't have mushrooms so did what I could with the ingredients I had on hand.

Sriracha Quesadillas with Chicken and Vegetables
Inspired by Lynn Socko
makes two 6 inch quesadillas

4 corn tortillas
1 tsp canola oil
1 green pepper chopped or sliced
1 tomato chopped or sliced
1 onion chopped or sliced
2% Monterey Jack cheese shredded
1/2 cup shredded cooked chicken
Sriracha sauce
Cooking spray
Sour cream and/or cilantro for garnish

In large pan on stove top add oil and heat on medium. Add vegetables, salt and pepper and cook until veggies soften.

Remove vegetables to cutting board to cool a bit. I ended up chopping the vegetables and not leaving them in strips, only because I thought it would be easier to eat, but I do think they look much nicer when they're long and lanky. Clean/wipe your saute pan and get ready for a quick assembly and pan fry. The process goes fast. I only made 2 quesadillas tonight, but I see myself developing a rhythm, making oh-so-many stacks, hijacking a food truck and selling these beauties outside Fenway Park during a Sox game. Yes, my dreams are a little bizarro- I think it's the Sriracha that sends me to this world.

Coat 4 tortillas on one side with Sriracha sauce. Don't soak the tortillas too much because this sauce packs quite a punch. Coat pan with cooking spray. Place tortillas in saute pan, Sriracha side up, and add a bit of cheese. Now add the veggies and shredded chicken.

Top with a little more cheese, and cover each with another Sriracha coated tortilla. Make sure the Sriracha coating faces the inside.

Pan fry about 2 mintes and flip. Cook another 1 or 2 minutes on second side. When the cheese is oozing, your Sriracha quesadillas are done.

Serve with sour cream and sprinkle with cilantro. A slice or two of avocado would have been nice but I'm saving mine for a pazanella salad I plan on making tomorrow.

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