Salsa Chicken Day 2: Fajitas Quesadillas

Fajitas quesadillas

Special notes below, read before shopping!!!

Queso blano/quesadilla cheese-shredded or shred yourself--a decent handful per quessadilla

Tortillas-2 per.  See note above

Pulled chicken,  i use salsa chicken for this

Red, yellow, orange be peppers

Sweet.onions--more than you think; it cooks down

Directions: 

Slice onions thinly. I use a mandolin so they're the same size and cook evenly.

Using butter and olive oil, caramelize the onions until they're a gorgeous toasty brown,, but not burnt! You can add a dash salt after they're done, but the natural sugars come out and just *chef's kiss* 

Remove from pan. 

Clean and slice bell peppers evenly. They don't have to be the same size as the onions, but consistent sizing helps.

In same pan, cook the peppers in olive oil. Again, salt at the end. You're looking for toasty, not burned. 

In a clean pan, roughly the size of your tortillas,  assemble your quesadilla.

We're fatties and use butter this. You do you. 

Heat your skillet to medium.

To make things easiest, i soften butter and grab my silicone bbq brush. I smear one side of a tortilla with softened butter and put it butter side down in the hot skillet. 

Now assemble. A small handful of cheese. Yo7 want enough cheese but too much. 

Add onions, peppers, and chicken. Then another small bit of cheeee, just to make the tortilla halves stick together.

Butter the second tortilla and lay it butter side up on top. Toast the bottom without burning, starting the cheese to melt. 

Now. Place that paper plate on top, put your hand on it, and flip the skillet so that you're holding the paper plate. Gently slide the tortilla back onto the skillet and toast the other side. Laying the paper plate back on top holds some heat in so the cheese melts faster/better. When you're ready, you can either do the paper plate flip or use a pancake spatula flipper thingy to remove it onto plates. 

Rinse. Repeat. 

Notes: 

Don't use too much butter or it will drip and burn TF out of your wrist. 

Queso Blanco is important for the melt factor. Preshredded hard cheese has that powdery stuff and makes it melt greasy. You can, though,  shred a block of preferred cheese and use that or a blend of the 2.

Pick your tortilla size according to the size of your plate and skillet. I usually do soft taco size, but we've done bigger and smaller. 

You can use a regular plate (that won't melt!) instead of paper. You just have to use it right before the flip and you can't use it to seal the steam/sizzle in.to melt the cheese faster.