Yup, it's basic. But sometimes a ladyfriend just wants something basic. Well... I poached the chicken, so maybe not that basic.
- 2 flour tortillas
- 2 T. salsa
- 1 T. sour cream
- handful of cilantro, torn
- 3 T. shredded cheddar cheese
- a few dashes of your favorite hot sauce
- 1 bone-in, skin-on chicken breast
- 1 celery rib, cut in half
- 1 carrot, cut in half
- palm full of cumin seeds
- 2 T. Mexican oregano
- olive oil
Put the chicken breast in a pot large enough to accommodate it. Add the cumin, oregano, palm full of peppercorns, sea salt, carrot, celery, and cover with water. Bring to boil, then cover and simmer for 25 minutes. Remove the chicken breast and let it rest for 5 minutes.
Shred the chicken with two forks, discarding the skin and bones. You will have leftover chicken.
Heat 1 T. of olive oil in a large skillet. Add one tortilla, then layer in the cheese, a handful of chicken and sprinkle in the hot sauce. Cover with a final sprinkling of cheese and the second tortilla. Cook for 2-3 minutes; just long enough for the tortilla to become light brown and crispy and the cheese to begin to melt. Flip the quesadilla and cook another 2 minutes.
Cut the quesadilla into six triangles. Top with the salsa, sour cream and cilantro.