After discovering the cooked chicken at our small-town grocery store, we’ve been totally addicted to Quesedillas. Our way of making them might not be “authentic”, but they sure are yummy. We leave out a lot of spices and ingredients on purpose, since we have pretty simple taste buds. Although you are more than welcome to add your own ingredients as you see fit.
Our three easy Quesedilla recipes are more “method” than “recipe”. No matter what kitchen gadgets you have (or don’t have), you should be able to make Quesedillas at least one way listed here. Also, you’ll find some extra recipes and ideas that would go fantastic with your Quesedillas.
To start, we use the following:
– Tortillas (medium size)
– 2 packages Cooked Chicken
– Shredded Cheese
Method #1 – Griddle
Our favored method of making Quesedillas is on the griddle, but we realize not everyone has one of these fantastic kitchen gadgets. Personally, I don’t know how we got along without it. To make Quesedillas, just preheat your griddle to 350*. I use non-stick cooking spray, usually butter flavor, to make the Quesedillas crispy but not burnt.
Method #2 – Sandwich maker
Same as the first method, but you’ll have to fold in the sides to make it fit. My 9 yr old was able to make Quesedillas in this fashion, although I did have to show her how to fold the tortillas. Just fold in the sides, then fold in from the top. It should be shaped like a sandwich before you stick it in the sandwich maker. I use the cooking spray for this method as well, but I don’t think it’s completely necessary.
Method #3 – Microwave
Not our favorite way of making Quesedillas, but it works. 1 minute and 30 seconds usually melts the cheese completely. You won’t have a crispy shell if you put it in the microwave. Just warm, melty, gooey cheese.
Pico de Gillo (American style)
This recipe I picked up while working at a local taco joint in high school and tastes FANTASTIC with Quesedillas. Mix tomato, onion, lemon juice, garlic, and cilantro (fresh is best, but dried will work) in a Tupperware container. Shake well to coat the tomato and onion. Keeps in the fridge for about a week.
Not long ago we had a Tastefully Simple party at The Hot Spot. I picked up a seasoning mix that included dried tomato, basil, and garlic. We shake a bit of that on our Quesedillas before cooking and it adds just the right flavor. Other special blends you can find in your local grocery story. Play around! See what you come up with!