Improvised crunchy, cheesy Quesadilla

Quesadilla without the proper tortilla wraps!? That means improvising!

  • Prep Time 30 min
  • Cook Time 20 min
  • Score 10/10

Improvising in the kitchen – that’s what cooking is about. Especially if its home cooking, comfort cooking. Good cooking.

This weekend I thought to go with a yet another comfort food that i knew my fiancee would eat in the blink of an eye. And below i am sharing with you the recipe for a home-made, improvised (you’ll see why) quesadilla. And it’s easy to transform the recipe into a veggie version too.

Ingredients

  • chicken breast - 450 gr
  • bacon - 300 gr
  • 2 red peppers
  • fajita condiments mix: salt , pepper, cumin, chili powder, paprika powder, onion powder, garlic powder, cayenne pepper, sugar, salt.
  • 2 types of cheese: mozzarella (250 gr) and any cheeseburger cheese (250 gr, one you like).
  • For the veggie recipe you just need to replace the chicken breast with mushrooms (500 gr) and the bacon with beans (250-300 gr)
  • tomato sauce with oregano (4 tablespoons)
  • and of course tortilla slices - but i didn't use tortilla slices, i improvised. you'll find out below

Kitchen tools

  • chef's knife
  • oven
  • the oven grills
  • chopper

How I did it

Step 1

Quesadilla with improvised tortilla sheets
First of all, i must tell you that I've went to the grocery store in my neighborhood and took all the above necessary ingredients for the quesadilla - however they did not have tortillas bread sheets. And it was kind of late, weekend, so i said to myself "Well, i need to make something else. Quesadilla plan drops..." until i went around the fridge from the store and saw some packages of rectangular "pie sheets" - so i took a package and looked at the ingredients. It was saying: flour, water and salt. Hmmm, I can deal with that! And took 2 packages!


Preparation
I unpacked the ingredients and started the prep. Washed the chicken breast, removed any fat left (which wasn't at all) and chopped it small cubic (one bite) size; Washed the red peppers and started chopping (julienne - i wanted to get feel the crunchiness better when taking a bite); Also mozzarella i chopped julienne style; The cheese for cheeseburger i just unfolded few slices and put them on top of the other ingredients so that the quesadilla gets as cheese as possible! And of course, the bacon (leaving the best the last) - chopped julienne as well. I took one piece of "pie sheets" - soon to become quesadilla sheets - and unfolded it - it was 3 times the size of a tortilla and a lot thinner. So I folded it in half so that it's thick enough to keep all the ingredients in there.
First, i added tomato sauce so that the ingredients won't fall - plus the cheese which also helped to keep a consistent composition. And seasoned with salt. Since it was a "pie sheet" - its actual taste was a bit more sweet than salty. Then added the ingredients: the chicken bits first, the mozzarella, the bacon, the red pepper, the cheese slices.
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Tip: if you want a veggie quesadilla replace the chicken and bacon with veggies ( for example: mushrooms and beans)
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Step 2

Wrapping the (big) quesadilla
That was a challenge! And I've made three of those - had the ingredients so why not! Before adding the ingredients inside the quesadilla, I have added the pie sheet on the oven grill and the grill on the big chopper(for safety and stability). And once the ingredients have been added inside, I've wrapped the quesadilla on the grill and just took the grill and put it in the preheated oven.
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Step 3

Cooking
I chose to cook the quesadilla directly in the oven and the ingredients to be cooked inside the quesadilla - that way the composition was more well seasoned and well composed. I left the quesadilla in the oven for 20 minutes at 200 Celsius degrees to cook. And the pie sheets had a brown color overall and a crunchy texture in the sides and a moist, juicy and cheesy texture inside the actual quesadilla.
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The Béchamel sauce

Béchamel…I am sure you’ve heard about it. It is the “mother of sauces”, French sauces and it’s often used in Italiane and French cuisines. It’s a White sauce and without it, Lasagna wouldn’t be Lasagna anymore. Let’s find out how it’s made. 🙂