THE CORVALLIS CARROT
120 g pulled chicken (chicken thighs braised in tomatoes, chilies, garlic, onions, peppers, cumin, salt, pepper)
75 g peppers and kale
1/4 c shredded cheese (Monterey jack, cheddar, colby)
Equipment needed: 1 large sautee pan, 1 lined sheet pan
Preheat the oven to 415.
While you are waiting for the oven to heat up you can start building the quesadillas. I like to put half of the cheese on the tortilla before adding the chicken. This way the cheese kind of acts like a glue when it begins to melt and holds everything together.
After you have added a little cheese to the tortilla, add the chicken and the veggies.
Top off with the rest of the cheese.
Start heating up your pan. I didn't add any oil to the meal is because of the amount of fat already in the meal due to the chicken and the cheese. The tortillas will crisp up without it. Place the tortilla in the pan. Cook until you notice the cheese starting to melt. (About 3 minutes on each side for my burner)
While the quesadilla is cooking you can build your second quesadilla (and repeat depending on how many you are making). Flip the quesadilla that is in the pan when the cheese begins to melt.
Cook for another couple of minutes and then transfer to the sheet pan. Placing the quesadillas in the oven while you continue to cook the rest of the meal will keep them crispy and warm.
Once all of the quesadillas are cooked you can slice them up and enjoy. From start to finish this dinner takes under 30 minutes.