Tuesday, January 13, 2009

Chicken Quesadillas on a Tuesday Night

I tend not to buy meat because I don't feel totally comfortable cooking it. It seems alien to me and I also feel guilty if I do not buy organic or farm raised meat. The last time I went to the supermarket, however, I compared the price of prepared fake meat products with the price of organic farm raised chicken breast. The chicken breast was cheaper and the whole chicken was a lot cheaper!

When I got home I put all my food away, including the raw breasts. I eyed them in their fleshy brightness and wondered if I should just cook them right away before I forogt about them. It is one thing to let carrots wane in your fridge and rotting meat another. I took the chicken out and then needed to tackle the next issue: how to cook this in a generally neutral way so I can use it for many different meals and how can I cook it so that it doesn't taste like bland rubber?

Luckily, because I am brilliant, I had the answer to those questions. Below is the recipe for cooking the breasts (and how to make quesadillas with the meat).

Chicken Quesadillas

4 chicken breasts
1/2 an onion
1 tomato or 2-3 smaller tomatoes
1/2 a green pepper
Generous dash of dry oregano
Salt, to taste
Fresh cracked pepper, to taste

For quesadillas

2 tortillas
A few slivers of sharp chedder cheese

Prep your vegetables by slicing the tomatoes and onions in 1/8-1/4 inch slices. Then julienne the green pepper by the same diameter. Lay your breasts on a pan and in the areas around the breasts put your vegetables. Dash the breasts with salt and the oregano. Turn heat on medium and cover. When you hear and can smell the meat cooking, about five minutes, you will need to turn the meat. Uncover the pan. After you flip a breast over, you will ease the vegetables under the raw side of the breast. The result is that you will have the cooked side facing you and the raw side will be buffered from the pan by the vegetables. Now dash with salt again and crack pepper over the whole thing. Cover and reduce heat to low. Let the meat cook for about twenty to twenty-five minutes. When this time has elapsed you will have a lovely broth on the bottom of the pan with tomatoes and peppers whose flavors have intensified and sweetened, and best of all you will have four juicy delicious breasts.

When you are making the quesadillas you will take each tortilla and bend it in half so that you have four pieces. In a pan or a griddle you will place the first 1/4 inside of the pan. Next take two or three slivers, not slices, of cheese. The cheese is an element, not the highlight here, so please show a little self control. Use just enough so that when it melts it will more or less cover the area of the tortilla without melting over the tortilla's border. Next you will take some of those tomatotes peppers and onions from the chicken pan and drape a layer of them over the cheese. Then slice off a few pieces of chicken of a breast and place on tortilla as the third layer. Next, add more cheese, with the same restraint used before. Top with one of the tortilla quarters and then do the whole process with the last two quarters of tortillas. Put a low heat below the pan and cover. Check the quesadillas in a few minutes. Turn and heat the other side. Plate and enjoy with salsa. Voila, you've got a lovely healthy meal on your hands. Congratulations!!!

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