katydidsays replied to your post: GodDAMN!

QUICK. POST RECIPES BEFORE TOMORROW. HURRY GO!

Easy!

Start with a solid base tortilla. My tortilla of choice is the Chi-Chi’s Flour Tortilla - Burrito Size. Cheap, simple, and a perfect size when folded in half:

Next I apply a thin layer of Wegmans Black Bean Dip. This I find to be a great light base that helps things stick together as well as adding a nice flavor and a little bit of kick:

Then I apply a layer of Wegmans Mexican Cheese, Fancy Shredded. There’s room for improvement here if you want to go big and buy some Mexican Queso and shred it yourself, but this works just fine and is much quicker:

And finally there is the Wegmans Tangy Marinated Chicken Breast Cutlets. I grill them up on my George Foreman grill and then thinly slice them. Each cutlet yields enough meat for at least two quesadillas. These have just the right flavor built-in, but you could use whatever you like:

I use a Calphalon 11-in Square Griddle for cooking:

1. Warm it up on medium heat.
2. Spread a thin layer of Black Bean Dip onto a tortilla and then put it on the pan.
3. Sprinkle about 1/2 cup of cheese and spread evenly on the base.
4. Add chicken to one half of the base (semi-circle).
5. Increase the heat slightly and cook flat, checking the bottom frequently.
6. When you see the tortilla begin to brown, fold the cheese-only side over on top of the chicken-side.
7. Continue cooking until each side is evenly browned and slightly crispy.
8. Remove from griddle and stand it vertically inside some crunched-up aluminum foil. This will allow the quesadilla to evenly cool and stay crispy without one side becoming soft from steam (remember, we’re making quesadilla’s here, not soft tacos!).
9. Serve whole, or use a pizza cutter to slice it into triangles. Whole is better for quesadillas with many ingredients, as they tend to get messy when they’re overfilled and the structure is lost.
10. I usually include either a bowl of Black Bean Dip or a nice standard Green Tomatillo Salsa Verde for topping/dipping, but usually the quesadillas are good enough on their own.

That’s the basic standard quesadilla.

I often add the following ingredients in various combinations. These are what take the quesadillas from just “great” to “truly delicious”:

• Black Beans (canned are fine)
• Corn (frozen in the steamable bags)
• Black Olives (sliced)
• Onions and Peppers (grilled/stir fried)
• Scrambled Eggs (adding a little taco sauce to the mix)

When all is said and done you’ve got a quick, tasty, and not-unhealthy meal that can be varied depending on what ingredients you’ve got on hand.

Enjoy!

The most tragic consequence of the impending rapture is that you all won’t get to enjoy one of my quesadillas.

I’m not going to bother with modesty: these things are consistently delicious. Each new variety I make is better than the last. So quick, so easy, and quite healthy*. I should open a goddamn quesadilla stand, but it would only be open for about 24 hours before we all die and go to hell.

It’s too bad God is such a douchebag. Sorry everyone. At least I know what my last meal will be.

• Play Rockband while I wait around for the garage door repairman.
• Prep the 5lb pork shoulder roast.
• Slather it in Stubb’s BBQ sauce.
• Throw it in the Crock Pot with a touch of root beer.
• Bake LaNom’s famous Snickerdoodles.
• Watch Them Crooked Vultures on SNL.
• Some other stuff.