*Original post: December 8th, 2015
So Thanksgiving has come and gone, and the Christmas shopping has started. Most people have been laying low (trust me, I work in the service industry so I can vouch for this), and eating at home. I can’t blame them! I’ve been doing the same and trying to eat out less before I spend beacoup amounts of money on Christmas presents and stuffing my face with any food I can that day.
So I went to the store and loaded up on things to make salads and quesadillas, because this can take you a long way during your week for very little. But then I started thinking I wanted to get a little fancy with these quesadillas.
Is there anything better than melted cheese? No, I didn’t think so. Quesadillas are one of the easiest and quickest meals to make, and they are always delicious. Unless you burn them….so don’t do that.
Being such an easy meal also makes it easy to mix up and try out different fillers and toppings. So today I made “Chicken Arugula Quesadillas with Avocado Sriracha Cream and Grape Tomato Pico de Gallo”. S’fancy, yes?
Lets start with the inside. I sautéed about half of an onion and handful of mushrooms in olive oil and cooked this down until they were soft, about 5-7 minutes. Season with salt, pepper, and cumin. Add cut up handful of Rotisserie chicken and a minced clove of garlic and let this get mixed in with the other goodies for a minute. I used the Herb Chicken from our brand new Sprouts grocery store, WHICH by the way side note I am obsessed with. It’s like Kroger and Trader Joes had a baby. Set aside in a bowl.
For the Avocado sriracha cream, I blended half of a large avocado, 1 tbsp. olive oil, a dash of garlic salt, 1 tsp. sriracha, and a dash of regular salt in a food processor.
Now, usually when I make pico de gallo, I make a large batch and use it as a salsa appetizer for a Mexican dish I’m making. Since I was just using this as a topping for one quesadilla, I made a small amount. Feel free to make as much as you like if you have tortilla chips around. Epicurious has a similar recipe here; except I did not have jalapeno and I did add fresh garlic. So basically for a small amount, I cut up a handful of grape tomatoes, diced up a tsp. of onion, minced a small clove of garlic, and mixed this all in a bowl with the juice of half of one small lime, a handful of cilantro and salt.
Start the pan with a mixture of olive oil and butter, and lay down your first tortilla. Layer the cheese, chicken mixture, arugula, more cheese, and second tortilla. Use your spatula to check the bottom of the tortilla and make sure it’s a pretty brown color, and carefully flip it over. Cook until the other side is also brown and the cheese is super melty on the inside.
Top with avocado cream and salsa, and enjoy :)