Chicken & Spinach Quesadilla

By: kenneth on October 30, 2011

With all the last-minute stuff to organize for my wedding, I’ve been fighting for time to write on here. Did I ever mention that I’m getting hitched? And did I say that it’s two weeks from now??? Holy shit. TWO WEEKS.

Frak me.

Yeah man, I will be officially off the market & will be calling someone “husband” – a term as alien to me as, let’s say, the word “apocryphal” or “rebarbative”. My point is, I don’t know, and there’s nothing wrong with it, but saying the word “husband” still gives me the heebee-jeebies. Perhaps it’s because I’ve never had one before. Or that I use to be a commitment-phobe who only started dating at age 28. I know, right? I was almost on my way to be a grumpy, cuss-spewing spinster with 11 cats.

And now look at me – heck! I’m writing VOWS. Unbelievable.
Me! Flipping heck, I ever only enjoyed writing passive-aggressive notes on Post-its to asswipe neighbors.

I’ve come to realize, that it’s the toughest thing on earth to be not cheesy when composing phrases about, you know, love and shit (note to self: don’t write that in the ceremony wordings). And that planning your wedding and your sanity do not belong together.

Anyway, I made quesadilla today for lunch.
Because it soothes my frazzled soul.

Ingredients:

1 Wrap
1 or 2 TBSP. Pasta Sauce
Handful of fresh Spinach Leaves
4 to 5 thin slices of Smoked Chicken
1 TBSP. Button Mushrooms
Cheddar Cheese, grated
Pinch of Dried Thyme Leaves
(Salsa and Sour Cream)

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Instructions:

Nuke one wrap in the microwave for 30 secs, then place on a non-stick baking sheet. I have to say that Farrah’s garden spinach wrap is the bomb! It’s nice, soft and doesn’t come apart in a hundred million crumbs when you try to fold it. Unlike the El Paso brand, which self-destructs as soon as you touch it.

And also, makes me hurl the whole pack off the nearest open window, and immediately curse in my native language. Putragis kaaaaaaaaaaaaaaaaaaaaa! Aaaaaaaaaaaaaaaaaaaaaaaaargh!!!

The first expletive is native, the second one is universal.

As a general rule, I don’t use off-the-shelf bottled pasta sauce with pasta dishes. Well yeah, it’s not really a rule, more of a preference. I like making my own sauce because I’m not that impressed with the pre-made bottled stuff.

One good thing about them, though, is they are perfect for using as a moisture agent or wetting agent… I don’t know what I’m talking about. And “wetting” makes me think of nappies. Let’s just put it this way, a dab of pasta sauce would ensure your wraps or sandwiches won’t end up too dry. And unlike mayo or salad dressing, it’s not too heavy or greasy. To me, anyway.

Spoon in and spread on one side of the wrap.

Grab a handful of fresh spinach leaves and layer on top of the pasta sauce.

Slice the smoked chicken, maybe around 4 to 5. Feel free to use canned chicken too, or if preferred, sprinkle fajita seasoning on raw chicken breasts and broil it or bake it.

Dump the slices of chicken on top of the spinach leaves.

And you probably know what to do with the mushrooms.

Grate your cheese on. I like the smokey cheddar ones… nomnoms.

Sprinkle a few dashes of dried thyme.

Fold in half. If the pesky wrap insists on flipping open, stab it with a toothpick, right in the middle of that sucker.

And if not enough, use 2 toothpicks for the more stubborn ones. Take that! Hah, stupid wrap!

Pre-heat the oven to 170°C and bake for 5 to 7 minutes or until golden brown.

With a large knife, cut the wrap in half.

Quick Note:

Serve with salsa and sour cream.

Serves: 1

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