If you’re in need of a fairly easy but delicious Super Bowl party appetizer, I have just the thing. Pair with some ice cold beer and everybody’s going to have a fantastic day no matter what the score is.
Every once in a while, I just throw something together for dinner and it turns out to be a total win. These quesadillas are the result of such an occasion.
Chicken Bacon Quesadillas
Ingredients
1 thin cut chicken breast
3 uncooked tortillas cut in halves
Shredded pepper jack cheese
4 strips of thick cut bacon
Red pepper flakes
Salt
Fine black pepper (like powder fine)
Chili powder
Garlic salt and parsley
Cumin
Fresh squeezed lemon juice
Canola oil
Directions
1. Rinse chicken and pat dry with a paper towel.
2. Rub both sides of chicken in spices.
3. Heat a small amount of canola oil on a pan and add chicken once hot.
4. Reduce heat to medium-low, flipping chicken only once to cook each side. (I have a sort of sense of when to turn it over)
5. Once chicken is white on both sides, squeeze lemon over chicken. Cook for a few minutes, flip, and squeeze lemon on the other side. You can check that the chicken is cooked all the way through by cutting in half. If its white and the juices are running clear, it’s done. Don’t over cook it!
6. Cook bacon and set aside.
7. Cut chicken into strips and then shred it further with your hands.
8. In a separate pan, heat a small amount of canola oil and lightly cook each tortilla half.
9. Put shredded pepper jack, shredded chicken, and bacon pieces on one side of the tortilla and fold in half.
10. Put back on pan and heat on each side until cheese is melted.
11. Serve with plain Greek yogurt or sour cream.
Kerry Kitchen 