Restaurant Style Grilled Chicken Quesadilla

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).

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I used frozen chicken breasts (defrost by placing frozen bag of chicken in bowl of hot water), shredded cheese, tomatoes, onions, and minced garlic ┬áthat 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.

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Build Your Own (Cheap) Burger

College towns have endless American-styled restaurants, sports bars, and fast-food restaurants around campus that can serve up a mean burger. For my Iowa City girls, Short’s Burgers is a definite must-try! But knowing from experience, going out to eat can add up real quick.

With the price of one burger meal ($8-$10) I get at my favorite burger joints, I made five burgers in my apartment. I always have bulk ground beef in my freezer so I just defrosted about 1 pound of it and then mixed in diced onions, salt, pepper, garlic powder, onion powder, and a splash of Worcestershire sauce into the meat for flavor. But season your meat with whatever your preference is.

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Here’s some helpful tips I learned from watching the Food Network (I’m obsessed with watching food shows), add a splash of milk to your meat to prevent it from falling apart while you’re cooking. Also to get an even patty, make a dimple in your patties, meaning the sides are higher than the center.

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