Chicken Quesadillas

Quesadillas are quite prevalent here in Texas as a staple of everyones food diet. Well, I have not had any in quite a long while and decided to cook some up. Probably a little different flavor than most quesadillas but I like it a little different.

Ingredients:
1 lb Chicken Breasts, frozen
Flour Tortillas
Garlic Salt
Mesquite Seasoning
Paprika
Ground Cumin
Celery Salt
Perfect Pinch - Cajun
Ground Allspice
Italian Seasoning
Ground Cloves
Shredded Italian Style Cheese
Finely Shredded Sharp Cheddar
Fiesta Blend Cheese
Mozzarella & Parmesan Finely Shredded Cheese
Vegetable Oil
Apple Cider Vinegar
Water
Tequila
Olive Oil

I began by gathering the spices.

I also made sure to have all my cheeses too.

So I mixed my spices together. No real amount, just remember to go light on the Allspice and Cloves. They tend to overpower everything else. I also went light on the Cumin as well. I love, yes love, Garlic Salt so I added a LOT of that.

I have used pre-made marinades before and they always call for vinegar, vegetable oil, and water. So that is what I added to the spice mix. About 1/4 cup Water, 1/4 cup Apple Cider Vinegar, and 1/2 cup Vegetable Oil. Mix together well.

Now I did not take a picture of me freezing and then dicing up the Chicken. It's pretty simple and allows you to cut into smaller pieces due to the Chicken being frozen. Try not to cut yourself. Please. Then add to marinade and mix together.

Hey look! I found a bottle of Tequila! Let's use this in cooking tonight.

I put about 2 shots worth of Tequila into a skillet and turned the heat to MEDIUM. Once the Tequila began to burn off, I added in the marinade and Chicken.

It looks so pretty when it's cooking. This part should only take a minute or two due to the Chicken being diced up so finely.

Strain the Chicken out and put it in a bowl.

Grab a small skillet. Using a small Tortilla, add some Cheese. Then some Chicken. Then some more Cheese. Fold it over and put it in the skillet with some Olive Oil(not too much).

Flip over after about a minute or minute and a half. Take off about a minute later.

Looks tasty I know...let's cut it up. Enjoy.