Guest Post: Chicken Quesadillas by Matt
Today’s guest post is by my loving fiancé Matt. For those of you who don’t know, Matt is more than just my fiancé. He is my official taste tester, tech support, idea sound board, logo designer, editor, and all around great guy. This blog wouldn’t be possible without him, so give him a virtual high five and leave him a nice note in the comments if you feel so inclined! And now, I present the first meal that he ever cooked me, his delicious (and cheesy) chicken Quesadillas.
Matt’s Chicken Quesadillas
I’ve had it pretty good the past few years, since Amanda came into my life and started serving up some pretty delicious – and admittedly healthy – dishes. However, before that happened, I was a young bachelor, fresh into the world, tasked with fending for and feeding myself. Naturally that meant lot’s of eating out – Red Robin and Qdoba were staples. For a while I hid behind the excuse that I was working out and really I could spare the calories. A few – 15 – pounds later and with an emerging beer belly to show for it, I decided to cut down a bit on the eating out and tried to start cooking for myself.
With a natural love of Mexican food, and inherent lack of any cooking ability, I decided to keep it simple and start with chicken Quesadillas. Exciting, I know. And I will freely admit they aren’t incredibly healthy the way I cook them. But when your bar is fast food and the occasional, full frozen pizza, it’s not hard to beat.
Where I use lots of regular cheese, you can substitute Amanda’s vegan Ricotta. You can substitute spinach where I use chicken – even use both if you’re feeling wild! Corn tortillas where I use flour.
That’s the beauty of quesadillas, you can customize however you please!