Giorgio Celmo
Serves 6 as a Snack
4 each chicken thighs – boned
¾ cup smoky barbeque sauce
¼ cup red hot sauce (or to taste)
4 each wide flour tortillas (about 7 to 9 inches in diameter)
½ pound melting cheese – mixed Mexican grated
1. Broil chicken thighs until just cooked. Cut in slices, season with salt and pepper, mix with barbeque sauce and red hot sauce.
2. Lay 2 of the tortillas out on a counter, browner side down. Divide the cheese between the tortillas, spreading it as evenly as possible, right up
to the outer edges of the tortillas. Scatter the chicken slices over the cheese. Top each with a second tortilla, and press the top tortillas down
lightly. Sprinkle one side of each quesadilla lightly with a few drops of water, flip the quesadillas over with a wide spatula, and sprinkle the
other sides with water.
3. Choose a heavy, no-stick skillet that’s larger than the diameter of the tortillas. Over medium-high heat, add 1 tablespoon of fat. When it is hot, carefully add 1 quesadilla to the pan. Cook for about 1 minute, pressing down on the quesadilla with your spatula to melt the cheese as
quickly as possible. Check to make sure the bottom is lightly browned then flip; the quesadilla over in the pan. Cook, pressing for another
minute or so, or until the second side is also lightly browned and the cheese has melted completely.
4. Remove the quesadilla from the pan, and, when it has cooled slightly, cut it into 6 wedges and serve. Meanwhile, spill the remaining fat out of the
pan, add another tablespoon of fat and cook the second quesadilla in exactly the same fashion.
*Note: A little steamed spinach on top of the cheese inside the quesadilla- something I tasted in Mazatlan Mexico at a gringo bar- a surprisingly delicious variation.
4 each chicken thighs – boned
¾ cup smoky barbeque sauce
¼ cup red hot sauce (or to taste)
4 each wide flour tortillas (about 7 to 9 inches in diameter)
½ pound melting cheese – mixed Mexican grated
1. Broil chicken thighs until just cooked. Cut in slices, season with salt and pepper, mix with barbeque sauce and red hot sauce.
2. Lay 2 of the tortillas out on a counter, browner side down. Divide the cheese between the tortillas, spreading it as evenly as possible, right up
to the outer edges of the tortillas. Scatter the chicken slices over the cheese. Top each with a second tortilla, and press the top tortillas down
lightly. Sprinkle one side of each quesadilla lightly with a few drops of water, flip the quesadillas over with a wide spatula, and sprinkle the
other sides with water.
3. Choose a heavy, no-stick skillet that’s larger than the diameter of the tortillas. Over medium-high heat, add 1 tablespoon of fat. When it is hot, carefully add 1 quesadilla to the pan. Cook for about 1 minute, pressing down on the quesadilla with your spatula to melt the cheese as
quickly as possible. Check to make sure the bottom is lightly browned then flip; the quesadilla over in the pan. Cook, pressing for another
minute or so, or until the second side is also lightly browned and the cheese has melted completely.
4. Remove the quesadilla from the pan, and, when it has cooled slightly, cut it into 6 wedges and serve. Meanwhile, spill the remaining fat out of the
pan, add another tablespoon of fat and cook the second quesadilla in exactly the same fashion.
*Note: A little steamed spinach on top of the cheese inside the quesadilla- something I tasted in Mazatlan Mexico at a gringo bar- a surprisingly delicious variation.
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