October 13, 2009 at 5:50 am 1 comment

I am so craving quesadilla’s right now!  My host mom and I were talking about them just last night… cheesy buttery goodness.  Mmm, but she’s on a diet so not today.  The thing I love most about quesadillas is that as long as you have tortillas and cheese, your good.  Anything else in the world can be added in for extra flavor or so that you can serve this snack food as a meal and its so easy to make!  AND they taste good cold, which is particularly important to me because I don’t like to reheat food (don’t ask.)

Quesadillas (as I like them)

This recipe usually yields 5-8 quesadillas depending on how stuffed I make them.


  • Tortillas (store bought or make your own!)
  • Shredded cheese (theres a million different blends at the grocery store.  Choose your favorite.)
  • Veggies (my favorites being one of each: red pepper, jalapeño, onion, and tomato.  Black beans are also yummy to add.)
  • Lime
  • Cilantro/Coriander leaves
  • Shredded chicken breast (if I happen to be starting out with raw chicken I like to cube it then rub it with cumin, salt, pepper, and chili powder and then fry it in vegetable oil.)
  • Butter (obviously vegetable oil is a lower calorie option but butter is just so good!)
  • Salt and pepper to taste


  1. (Assuming we’re starting out with ready-made tortillas and cooked chicken) Chop all the vegetables and the cilantro and toss in a large bowl with chicken and lime juice squeazed from the lime.  Salt and pepper to taste.
  2. Pre-heat a frying pan on medium-high heat (lower if  your tortillas start to burn before cheese melts) with enough butter that the tortilla won’t stick.
  3. Place tortilla on pan and let warm up.  Flip when air bubbles begin to form.  Spread a layer of cheese on all the tortilla.  Top half with a layer of veggie/chicken mix.  Fold the non-topped half of the tortilla over.  Cook long enough for the cheese to melt, flipping to heat both sides.

I usually place the quesadillas on a plate and cover with foil while making the next ones so they keep warm.  Each tortilla should take no longer than 5 minutes.  Once I’m ready to serve/eat them I cut them into 3 or 4 pieces and serve with salsa/pico de gallo/ sour cream/ whatever I’m in the mood for.  Sorry I haven’t any pics to post; I’m not cooking today (host dad cooked enough over the weekend for three days of leftovers) but I am craving these…



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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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