Welcome to 2013!
With that said, I may as well jump on the New Years bandwagon and talk about my resolutions. When I started this site, I always expected to get about 10 page views per day (most of which being my mom)… but somehow I’ve managed to attract a decent following and I have not been doing anything to deserve your love.
This year you will see things changing (for the better).
- I’ve been working on an enhanced version of this site which will be more mobile friendly (I’ve noticed more than half of my views come from mobile devices… and I’ve slacked on the mobile front).
- I’m going to do my best to be more social. I’ve been putting Facebook, Twitter, and Pinterest on the back-burner, but they deserve to be right up in the front. I’m also determined to show my face on all of the food sites/blogs that I go to regularly. The foodie community thrives on collaboration and I haven’t been doing my part.
- I want/need to stick to a regular posting schedule. While my work schedule is awful and constantly changes, I highly doubt that I will be able to post more than three times per week… but I know I can do at least two. You will see my name pop up in your RSS readers every Monday and Thursday (with the occasional Saturday) from here on out.
Now that that’s out of the way, let’s talk about these delicious quesadillas!
I’m in love with Taco Bell’s quesadillas but you will never see me order them. I can not justify going to a fast food place and spending $3 on one item… the dollar menu was made for people like me.
I had no idea how to make the sauce they put in these wonderful things, but I knew step one was to cook up some chicken… so I did (with some sliced jalapenos).
Thanks to the creation that we call the internet, I was able to quickly determine that the sauce they use on the inside is a mixture of mayo, minced jalapenos, cumin, garlic powder, paprika, chili powder, salt, and sugar (but we don’t keep mayo in my house, so miracle whip it is).
Once all that stuff gets mixed together, you’re left with an excellently spicy sauce that you should spread all over your tortilla. The more the merrier (trust me).
Load it up with chicken and top it with some shredded cheddar and a slice of american cheese. Toss it on the stove for a couple minutes over medium heat (just enough to get the bottom of the tortilla crispy) and fold it onto itself. Slice it up and let it sit for a minute or so while the cheese finishes melting.
You’re left with this gooey mess of a quesadilla. I highly recommend some sour cream to off-set the spicy sauce, but going au naturel is equally delicious.
We’re not saving too much (or any) money on this recreation, but you’re left with a quality product that is stuffed to the brim with filling… something you will not see from any Taco Bell quesadilla.
Loaded chicken quesadilla with a spicy mayo sauce and extra cheeses!