Lazy Thomist’s Chicken Quesadillas

 

Lazy Thomist’s Chicken Quesadillas

Ingredients (Serves 1-2, adjust as needed):

• 2-4 medium flour tortillas (8-inch work great)
• 1 cup cooked chicken, shredded or chopped
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/4 cup salsa verde (for filling or dipping)
• Optional Veggies (pick what you’ve got):
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup bell pepper (any color), diced
  • 1 jalapeño, seeded and diced (if you like heat)
• Spices (optional, for sautéing):
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Pinch of chili powder
• Olive oil (via your atomizer)
• Optional: Sour cream, extra salsa verde, or fresh cilantro for serving

Equipment:

• Emeril toaster oven-air fryer convection oven
• Small skillet (for sautéing veggies)
• Spatula

Steps:

1. Sauté Veggies (Optional, ~5 min):
   • Heat a small skillet over medium heat. Spray a light mist of olive oil from your atomizer.
   • Toss in onion, bell pepper, and/or jalapeño. Sprinkle with cumin, smoked paprika, and chili powder (if using). Sauté 3-4 minutes until soft but not mushy. Set aside.
   • Why sauté? Adds depth and keeps veggies from being too watery in the quesadilla. Skip if you’re feeling extra lazy—raw veggies work too.
2. Prep Fillings:
   • In a bowl, mix shredded chicken with 1-2 tbsp salsa verde for flavor (optional). Keep cheese and sautéed (or raw) veggies ready.
3. Assemble Quesadillas:
   • Lay one tortilla flat. Sprinkle a thin layer of cheese (about 2 tbsp) on half or the whole tortilla.
   • Add a layer of chicken (about 1/4 cup per quesadilla), then veggies (if using). Top with another 2 tbsp cheese to “glue” it together.
   • Fold the tortilla in half (if using half-fill method) or place another tortilla on top (if full). Press gently.
4. Cook in Emeril Oven (~8-10 min):
   • Preheat your Emeril toaster oven to 375°F (190°C) on the air fry or bake setting.
   • Lightly spray both sides of the quesadilla with your olive oil atomizer for crispiness. (Pro tip: This keeps cleanup minimal and ensures a golden finish.)
   • Place quesadilla on the oven’s tray or basket. Cook for 4-5 minutes, flip with a spatula, and cook another 3-4 minutes until golden and cheese is melty.
   • Check halfway to avoid overcooking—your oven’s convection might cook faster.
5. Serve:
   • Slice into wedges with a knife or pizza cutter. Serve with salsa verde, sour cream, or a sprinkle of cilantro if you’re feeling fancy.
   • Retro me Satanas flourish: Plate it with a defiant grin, as if you’ve just outwitted culinary mediocrity. 😈

Tips:

• Atomizer Use: A quick spritz on each side of the tortilla is enough—don’t soak it. This mimics frying without the mess.
• Lazy Hack: Skip sautéing and just toss raw veggies in. They’ll cook slightly in the oven.
• Cleanup: Use parchment paper or the oven’s tray to keep your Emeril pristine.
• Timing: Total prep and cook time is ~15-20 minutes, less if you skip veggies.