Oy. Need adult interaction. Send help. LOL. I kid. Ish 🙂 Anyway, had to share this ridiculously delicious and amazing hack/recipe for delish quesadillas.
Fresh salsa (that is very little liquid and is mostly diced tomatoes, onions, cilantro, parsley like a pico)
Shredded “mexican-complementary” cheese (i.e. cheddar, pepper jack, etc.)
Cubed roasted chicken (I admittedly used Perdue Natural Short Cuts. SO easy)
OK. So. Dap or brush oil onto bottom of tortilla while skillet is heating. Then, place tortilla oil-down on skillet. Add FIRST a bit of cheese (to act as melty glue) then the chicken and using a slotted spoon (to drain salsa/pico) some salsa/pico. Make sure you drain because too much liquid= nasty soggy quesadilla. Then add more cheese and fold over tortilla. Push down and hold. This makes it all melt together ommmmm nommmmm. Flip when bottom side is browned. EN. JOY.