by Ethan Johnson
April 25, 2007

Depending on your point of view, that "thud" you just heard was this regular feature hitting rock bottom, or else landing on a new plateau. Marlena was turned on to Everyday With Rachael Ray magazine, and grudgingly agreed that it was loaded with "worth a try" recipes. To the magazine's credit, the recipes do seem to be fairly straightforward without any of the um, grating RR "isms". For example, they spell out "extra virgin olive oil" instead of shortening it to "EVOO". Long-time readers of this series know that I don't cook with extra-virgin anything. So let's reach into the fridge and put our own spin on:

Grilled Chicken Quesadillas

Recipe adapted from the May 2007 issue of Everyday With Rachael Ray magazine.

3 Tbsp pure olive oil + 2 Tbsp for cooking
3 cloves garlic, crushed/minced
Juice of 2 limes
1 package flour tortillas (I used the "low carb" variety and didn't notice any taste/texture difference)
1 boneless/skinless chicken breast, pounded to 1/2 inch thickness
3 cups shredded cheddar/monterrey jack cheese (can use other cheese blends, like marble cheddar)
1 small can diced chilies (I used Hatch chilies from New Mexico)
Kosher salt

(Serves 2-3, or use as part of a larger party spread.)

1. We begin by pounding the chicken breast to 1/2 inch thickness. I didn't use the pointy side of the tenderizer mallet, so I didn't get it as thin as I could have. If you can't possibly get the chicken to thin out, proceed as directed, and finish cooking the chicken through after shredding it. Set chicken aside.

   

2. Crush the garlic with a press, or finely mince with a small knife. Deposit garlic into a medium bowl.

3. Add the lime juice, olive oil, and a "dusting" of kosher salt to the bowl. Stir the bowl ingredients.

   

   

4. Add the chicken to the bowl, and dredge through the mixture on both sides.



5. Cover the bowl and marinade at room temperature for 15 minutes, or refrigerate for 1-2 hours.

   

6. Heat 2 Tbsp of pure olive oil in a medium skillet or a grill pan over medium-high heat. Add the chicken breast to the skillet/pan.

   

7. Flip the chicken breast after 4-5 minutes and continue to cook the chicken through completely. See step 1 if chicken isn't cooking through evenly.

   

8. Set the chicken aside to cool slightly, then shred the chicken with 2 forks.

   

9. Add 2 Tbsp pure olive oil to a medium frying pan and set over medium heat.

   

10. Add a tortilla to the pan, then add cheese, chicken, and chilies.

    

11. Add a second tortilla to the top of the other ingredients. Cook over medium heat for 2-3 minutes.

    

12. Flip the tortillas once, and continue to cook for 2-3 minutes.

    

13. Remove quesadilla from frying pan and cut into 4 equal pieces. Repeat and serve.

14. ¡Mucho sabor!

Enjoy! Let me know how it turns out. <EM>

(The full, ever-expanding In the Kitchen recipe list may be found here, if you take a notion.)