MADISON (WKOW) -- Sometimes it's hard to think of new menu ideas when it comes to cooking dinner for the family once the school year starts. Even though a lot of people are prioritizing cooking at home, it can still be difficult to find the time or proper ingredients to whip something up.
Executive Chef David Ross from Lake Lawn Resort joined us on Wake Up Wisconsin Saturday morning with a great idea -- customizable quesadillas. We have a basic recipe for you below, and you can get some more ideas in the video clip attached to this article.
Makes 10 quesadillas
16 oz. Grilled Chicken, sliced or diced
20 ea. Flour Tortillas, fajita size
1 ea. small Red Bell Pepper, diced, sautéed
1 ea. small Green Bell Pepper, diced, sautéed
1 ea. medium small Onion, diced, sautéed
1 ½ lb. Monterey Jack -Cheddar Blend, shredded
2 Tbl. Chili Powder
1 Tbl. Cumin
½ Tbl. Granulated Garlic
2 tsp. Paprika
2 tsp. Salt
1 tsp. Black Pepper
½ c. or as needed Olive Oil or Salad Oil
1. Have all of the ingredients pre-cooked and ready to assemble as directed. Combine the seasoning ingredients.
2. Heat an electric griddle to 350 degrees or heat a sauté pan large enough to cook the size tortillas you have. Heat the pan with a medium flame. Add the oil to the pan. When the pan and oil are hot, carefully lay one tortilla in the hot pan, evenly spread the cheese on the tortilla, evenly top the cheese with the chicken, peppers and onion. Season the ingredients then place another tortilla on top of the ingredients pressing slightly with the back of a spatula.
3. As the tortilla cooks the cheese will melt and the ingredients will heat up and the tortilla will begin to brown. Once lightly browned carefully flip the quesadilla to cook and brown the other side. Adjust heat and or add oil as necessary. Remove quesadilla from the pan. Allow to cool slightly, cut into quarters.
4. Serve with sour cream, salsa and or guacamole.
This recipe is family friendly. Any number of ingredients can be added or substituted to cater to everyone's taste.