Tuesday, March 5, 2013

A "Collaboration"

We all know woman are typically the brains behind every relationship. The boss, if you will. But there comes a point in time where shockingly your other half has a dinner idea....that is actually good.

This phenomenon happened to me on Sunday evening. 

And let me tell you I was a little speechless. 

RGP and I were driving home from a wonderfully fun and relaxing weekend up at the cabin...here are some pics...

Gorgeous right? It was a beautiful sunny albeit cold day! So we had a daytime bonfire...with beverages obviously.

Yes, I am wearing Carhart overalls. Judge me. They are warm.

Look at these awfully pale cuties.

I was dead tired and wanted to put forth minimal effort to dinner when we got home.

I pulled up Pinterest and tried to file through the millions of pins to find something that contained what we had in the fridge.

Sidenote: do you ever go on a Pinterest binge?? Where you pin and pin and pin and you come out of this coma like wtf just happened??!

Anyways, I proposed Jalapeno Popper Chicken from Whit's Amuse Bouche(a "pin binge" where I searched for Jalapeno Popper ANYTHING)

It sounded good but he suggested making it into a quesadilla. 


The man could eat anything smothered in cheese and slapped between two tortillas.

But, reluctantly I will tell you it was a great idea. So here is our transformed Jalapeno Popper Chicken in quesadilla form.

I'm such a horrible photographer. Halp me.

Jalapeno Popper Chicken Quesadillas

Serves: 2

4 pieces of bacon, cooked & crumbled
2 boneless, skinless chicken breasts
1 tsp. Olive Oil
2 burrito size flour tortillas
1 Tbsp. Butter or cooking spray
2oz light cream cheese, softened
pinch of chili powder (optional)
pinch of cumin (optional)
1 small jalapeno, diced
2 green onions, sliced
6oz pepper jack cheese, shredded


Preheat oven to 350. Cook bacon in a small skillet until crisp. Drain all but 1 tablespoon of bacon grease. Season chicken breasts with S&P and drizzle with olive oil. Sear chicken on both sides until brown, about 2 minutes each side. Turn off burner and transfer pan to oven. 

I always cook my chicken breasts like this; the outside is crisp and the inside is cooked through and juicy.

While chicken is cooking, about 10-12 minutes, mix cream cheese with chili powder and cumin. Spread one side of the tortilla with butter and the other side with 1 oz of cream cheese. Sprinkle jalapenos, onions and crumbled bacon over cream cheese. Sprinkle with a little pepper jack on half of the tortilla.

Remove chicken from oven and let rest for a few minutes to let the juices redistribute. Slice chicken and arrange over cheese on half of the tortilla. Top with remaining cheese and place in a large skillet. Let the tortilla crisp up a bit and then fold the side without chicken over and press down with your spatula. Let crisp a little more and flip. Cook until golden brown and remove to a cutting board. Slice in pieces and enjoy!!

BYE kids.


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