Quesadilla

So it really has been two years since I’ve made a substantial post. My coworker Nancy said “you really need to update your blog” and I thought—she’s right. So here we go!
Last year, around this time, I became a vegetarian for a month as part of the Nepali festival Swasthàni. It was really hard but I got to explore new ingredients. This year, I modified the “fasting” to one vegetarian meal a day and it has worked really well. I may have to do that on a regular basis!

A recipe I found last year that is really good both vegetarian and non-vegetarian is Quesadilla. According to A “it’s restaurant quality” but I think she is too kind with her complements. Regardless, it is extremely easy to make.

I don’t have the “all ingredient” picture because I made this quite a while ago and don’t have the picture. If I make it again, I will update this post.


List of ingredients, however:

2 shredded chicken (alternate: 1 lb extra firm tofu cut in strips; I also added finely chopped mushrooms)
½ cup bell pepper—mixed, red and white. The frozen kind from the store works really well too
½ cup diced onions
2 cloves of garlic minced
1 tbsp Fajita seasoning
Mexican cheese
Tortillas – traditional is what I preferred but you can use whatever you want

Let’s get started!

Heat 1 tablespoon (larger) oil in a large skillet

After the oil has heated through, add onions

Brown the onion until they are slightly browned, then add the garlic

Add the fajita seasoning. I get mine at Penzy’s because they’re fantastic. If you do not have a Penzy’s near you, you can make your own Fajita seasoning by following the recipe here.

Add chicken and cook well (no pink! “Pink carnations, maybe, pink chicken—NO CHANCE!”—Gordon Ramsay)

Alternatively, add tofu and mushrooms and cook for 5 minutes

Preheat oven to 350°F

Add bell peppers and cook for 5 minutes until they are softened

Get the cheese and tortillas out

Slightly oil a cookie sheet. Lay tortilla down and add cheese on it

Add the chicken on top and spread. Make sure there’s only one layer.

Add cheese on top.

Add another tortilla on top. “Seal” on the edge—I say seal because you’re just pressing on. The cheese will act as glue when you put this whole thing in the oven.

Cook in oven for 10 minutes

Carefully get it out onto a cutting board

Lastly, enjoy  your delicious quesadillas with sour cream (or greek yogurt—that’s what I do), and some salsa.

Ingredients

2 shredded chicken (alternate: 1 lb extra firm tofu cut in strips; I also added finely chopped mushrooms)
½ cup bell pepper—mixed, red and white. The frozen kind from the store works really well too
½ cup diced onions
2 cloves of garlic minced
1 tbsp Fajita seasoning
Mexican cheese
Tortillas – traditional is what I preferred but you can use whatever you want

Directions
Heat oil in a large skillet over medium heat
Add onions and slightly brown
Add garlic and cook for an additional 2 minutes
Add fajita seasoning and cook for another 1 minute
Add chicken (or tofu and mushrooms) and cook until done
Meanwhile, preheat oven to 350°F
Add bell peppers to the skillet and cook for another 5 minutes
Lay tortillas on a lightly greased cookie sheet
Add a layer of cheese
Add the cooked item and put in one layer
Add cheese on top
Add second tortilla on top and press
Put in oven for 10 minutes until tortillas are slightly crispy
Carefully take out and cut on a cutting board
Enjoy with salsa and sour cream