So I just started serving at the Vine in Iowa City and I have become obsessed with their Buffalo Chicken Quesadilla. Although I didn’t have all the ingredients I wanted to make that, I did make a scrumptious, restaurant-style chicken quesadilla that was way better than Panchero’s or Chipotle (although I still love them).
I used frozen chicken breasts (defrost by placing frozen bag of chicken in bowl of hot water), shredded cheese, tomatoes, onions, and minced garlic that I already had in my apartment and didn’t want to just throw away (wasting precious money) before I left for break for this quesadilla. The trick to homemade quesadillas is cooking your vegetables and chicken separately before you put them in your tortilla so they are thoroughly cooked and warm. Also, spray Pam in your pan and heat both sides of your tortilla before you add your cheese and other ingredients to get your tortilla nice and crispy like the restaurants.
So here’s how to make a little fancier than your average college microwaved cheese and tortilla quesadilla. Next time, I want to add grilled jalapenos and buffalo sauce on the chicken in the quesadilla like the one I eat at the Vine. I will let you know how it turns out!
For Christmas dinner tonight, I am making my family a Spicy Shrimp Penne-Rosa inspired pasta, can’t wait to share the recipe with you all!