Grilled chicken quesadilla

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I can't remember the last time I made one, but for some reason I was in the mood today.

3.0 oz. grilled chicken
shredded cheddar cheese
1 flour tortilla (medium, burrito sized)
salsa fresca (pico de gallo)

1.0 oz. tortilla chips

I grill, vacuum seal and freeze chicken which is perfect for recipes like this. I also use it in my chicken and cheese enchiladas and in grilled chicken Caesar salad. Vacuum sealed it's easy to defrost in a big bowl of cold water for an hour or so.

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Also start the salsa fresca ahead of time, since it should rest for 30 minutes and allow the flavors to meld.

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A lot of people use two tortillas, making a giant round quesadilla. I wanted less tortilla, so using one tortilla, folded in half, made more sense for me. Also, it's easier to flip.

To avoid breaking the tortilla warm it in the microwave for 0:30 in a damp towel. Normally for a hot tortilla, like in my chorizo breakfast burrito I heat for 0:40 but this one is going onto the griddle.

Add the sliced chicken, cheese and some salsa fresca to half, then fold over.

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I cooked it on my cast iron griddle pan, dry, which worked perfectly! Flip once with a large spatula.

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Due to the thickness I didn't get full melting before the outside was cooked, so I microwaved it for 0:15. It might work better to microwave it first, then brown it on the griddle.

Serve with tortilla chips, more salsa fresca and sour cream.