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  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.

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End of Semester Fiesta: Brown Sugar Bacon Wrapped Smokies

Sorry I haven’t posted in a while but I just finished my fall semester finals and I am back home in Des Moines with my family for the rest of break.

To celebrate the end of the semester, instead of going to a popular Mexican restaurant on campus to drink margaritas and eat, I decided to save money and do something special for my roommates.

My sister loves to make brown sugar bacon wrapped smokies for our family dinner parties so I thought I would give it a try because they are incredible! Even though it gets messy to make, it’s simple to make and really impresses everyone when they’re done. These would work as yummy hors d’ oeuvres for a holiday dinner party or appetizers for watching a sports game.

Brown Sugar Bacon Wrapped Smokies

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Ingredients: One package of bacon, 13-16 oz. of little beef smokies, and a cup of brown sugar. Preheat your oven to 375 degrees.

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