aRISE, get it? Get it?
I crack myself up sometimes.
Anyways, I ended up baking the quesadillas, but because they were so large I couldn't fit them side by side in the oven, so I stacked them between pieces of aluminum foil. To ensure each quesadilla maintained crispiness (a very important quality), I baked each tortilla on the oven racks for a few minutes until desired crispiness was achieved. I then built the quesadilla and placed them on a cookie sheet and baked until the cheese was just melted, holding everything together. Because I sauteed all stuffing ingredients, this worked perfectly because everything except the cheese was already hot.
Chipolte Chicken and Veggie Quesadillas
by Kacey's Kitchen
- 4 flour tortillas
- 2 tbsp butter
- mushrooms, chopped
- onions, chopped
- chipolte peppers in adobo sauce, chopped
- crushed red pepper
- leftover chicken, chopped
- mexican cheese mix (or a combination of shredded cheddar/jack cheeses)
- Preheat oven to 400 degrees.
- Heat butter in a large pan and sautee mushrooms, onions, chipotle peppers, and chicken until onions and mushrooms are soft, 5-10 minutes. Add crushed red pepper if desired.
- Place 4 tortillas on oven racks for approximately 2 minutes on each side, or until crispy but not burnt.
- Remove tortillas, sprinkle a generous handful of cheese over a tortilla. Spread out a layer of the chicken mixture over cheese, coming within 1/2 inch of edge.
- Top with another handful of cheese and place tortilla on top. Gentle press down making sure not to crack tortilla. Repeat with other tortillas.
- Place on cookie sheet and bake until cheese is melted, approximately 5 minutes.
- Remove from oven, let sit for a minute, cut into slices and serve with salsa, sour cream, guacamole, and saffron rice (if desired).