Monday, October 3, 2011

Fajita Quesadillas

This is not your Napoleon Dynamite quesadilla. This is the real deal: crisp, savory, melty, with a kick of fajita spice. What really makes this dish is the Mojo marinade. It's typically found in the Latin section of your grocery store, but you may have to visit a hole-in-the-wall latin grocer to procure it, based on your region.


Large white tortillas
Mexican cheese blend
2 large boneless skinless chicken breasts, sliced
Half of a yellow onion, sliced
Mixed sweet or bell peppers, sliced
Mojo criollo marinade
Sour cream and salsa for serving


Take sliced onions, peppers and chicken and put them in a ziploc bag with the marinade. Let them marinate for as long as you want-- I usually do this in the morning. Fire up your grill or broiler, and broil the marinated meat and vegetables until chicken is cooked, and vegetables have turned brown/black in some spots. Do not over broil. I used the broiler in my oven, and after it was finished, I turned it to bake mode, and stuck my pizza stone in there.

Assemble your quesadilla on a pizza stone or gridle. Cover half of the circle with your mexican cheese and the fajita mix. Cook it until all the cheese has melted, but is not super bubbly. Immediately fold the naked part of the tortilla over the cheesy part. You can then broil or grill both sides to your desired crispness-- but watch it so it doesn't burn! Serve with sour cream, guacamole and salsa.

Viva la quesadilla en mi estomago.

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