Bev came home from Sam’s Club the other day with a good sized rotisserie chicken (much larger and still cheaper than Food City) and we decided to turn the pulled meat into simple quesadillas with just a few ingredients.
Chicken Quesadillas
Ingredients:
8 6” flour tortillas
2 cup measuring cup full of diced rotisserie chicken,
warmed
S&P to taste
1 can mild Rotel, drained and warmed
½ cup diced onion
Sliced or shredded cheddar
Salsa, optional
Sliced jalapeno, optional
Sour cream, optional
Directions:
I prefer to use 12” tortillas cooked open faced with the
cheese on one half and the other fillings on the other half then folded over
when done. However, we only had the 6”
tortillas on hand so we stacked everything on one, topped with a second one and
flipped them to cook.
1. Lay a tortilla on a flat surface and add a layer of warmed
chicken followed by the diced onion.
2. Add the Rotel, jalapeno slices (if using) and cheese.
3. Top with a second tortilla and cook chicken side down on a
buttered griddle or skillet.
4. When side one is golden and crispy, flip and cook second
side. (Note)
5. Serve topped with salsa and sour cream if desired.
Note. I usually cook
quesadillas on a dry surface but many recipes call for a buttered surface so I
cooked side one with butter, but added none when I flipped them to see if there
was a difference (we love taste tests you know).
The Verdict:
For such a simple, easy meal, it was very good and I
definitely like the crispiness that is added by the butter and will use it from
now on.
Country Ham Broth
We’ve made this before but I wanted to document it on
here. We stopped by Benton’s Country Ham
the other day and picked up 10 cut-in-half ham bones (they debone the hams
prior to slicing). I added them to our
16 qt. pot and filled it to within 3” of the top and simmered from 2pm until 8am
the next morning. I refilled the pot to
its original level, removed the bones and set the broth outside in the cold to harden
the fat.
The next morning, I removed the fat, warmed the broth a
little to re-liquify it and strained it.
Finally we filled seven quart bags with the rich broth and froze them awaiting our next pot
of beans.
Photos can be enlarged by
clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
03/20/23
meal date
Wow now this is one my husband will love and they look amazing!
ReplyDeleteI don't know how many years I've said I'm going to stop by our Honey Baked Ham store (which is nearby) and pick up ham bones. Maybe I just don't crave ham and beans enough? Not to mention broth like you've done. Love your idea of rotel for the quesadilla.
ReplyDeleteLarry, Quesadillas...Laurie's go to menu item anywhere they are offered! We've never tried making them at home...why I don't know as I could add or subtract ingredients to match my likes and dislikes. Everything is better with butter. When I grill Klement's Hot Dogs on the stove, I use lots of butter and a weighted cover...for great results. Take Care, Big Daddy Dave
ReplyDeleteI've never made country ham broth before and I'm thinking it's time I try. Those quesadillas are loaded and look fantastic! I'll try cooking them with butter next time. Yum!
ReplyDelete