Thursday, January 5, 2012

Cajun Garlic Aioli Quesadilla

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Drink 'em if you got 'em boys and girls, it's time for a "Top Five" bar Snack.  So good and tasty, makes a fine lunch as well.  Depending on the occasion, could double as a casual appetizer for a BBQ (in fact, easy to do on a grill if entertaining outdoors).

Just love 'em

And easy as could be.  Today I am showing another use for the Cajun Garlic Aioli I made a couple of weeks ago.  I like to make this in batches, but always try to use up what I have within no more than 2 weeks.  So this was the end of it (until I make some more soon).

The Aioli adds a great little tang to the taste.  But you can just as easily take a commercial brand of BBQ sauce and make a BBQ Quesadilla.  Or how about adding some Picante and making a Tex-Mex Quesadilla. Just make the substitution and eat what you like!

OK, here's what I did...

I made two of these, made a nice lunch...
4 Flour Tortillas (Can use corn if you like)
2 cups diced chicken (I used 1/2 a rotisserie chicken, can easily use any cooked chicken (Once I diced up some chicken nuggets from McD's to stretch a meal when nephews were visiting))
1/2 cup Cajun Garlic Aioli (Again, substitute BBQ or Picante sauce if you like)
1/2 cup freshly grated Monterrey Jack Cheese
4 Jalapeno Peppers, deseeded, sliced into thin rings
1/4 cup chopped fresh Cilantro
tiny amount of oil to moisten a pan
  • Start with cooked chicken, dice or shred, mix with the Aioli (or BBQ sauce)
  • Chop the Cilantro and peppers
  • Heat a large frying pan, moisten the bottom with an Olive Oil soaked rag
  • Heat one side of a tortilla, flip
  • Add 1/2 the chicken mix, spread evenly on the tortilla, add 1/2 the cheese, evenly spread, add the peppers and cilantro evenly spread, top with another tortilla
  • Cover the pan, turn heat down low and allow the pan to act as an oven to melt the cheese, wait 5 minutes, checking occasionally to make sure the bottom of the tortilla does not burn
  • Flip the tortilla.  When the cheese has melted properly, everything sticks together.
  • Turn the heat back up and heat the tortilla until a bit crispy, about another 3 minutes
  • Repeat, cut into pie shaped wedges and enjoy!

Printable recipe...

Click the image to the left for a printable copy of this recipe.  When the large image appears, right click the image and select "Copy Image".  Then open a word document file, click paste and print.  Prints on an 8 1/2 by 11 sheet of paper.

1 comment:

  1. Dave, love this! Pictures are fabulous. I'll have to figure out a switch for the regular tortilla, but wow!