Driving Miss Glori

In high school and college, whenever my brother and I were in town at the same time, we had our designated parking places at home, either on the driveway or street. One fateful summer night, we happened to come home at different times, and for whatever reason, I parked in his spot and he parked in mine. On this particular night, there happened to be a hail storm; my car ended up totaled from hail damage, and my brother’s car was unharmed. Because my car was totaled, I had the good fortunate of getting a new car, while my brother had to continue driving his. Timing really is everything!

Fast forward to now…I am still driving the same car 12 years later! We’ve had a good run, and the car was practically apart of me. But I’m happy to say that we parted ways, and I’ve been upgraded to a car with modern-day technology. It was an exciting day!

After we celebrated with a couple spins around town, we came home for a quick, but delicious dinner of Green Chile Chicken Quesadillas. I threw the dinner together in about 30 minutes, which prompted my husband to carry on about how the simplest meals I make are his favorite! I often order quesadillas at bars or restaurants, but I realized that I don’t make them at home nearly enough.

Quesadillas are versatile, and can be easily altered based on preference and availability. Our quesadillas combined seasoned chicken, green chiles, onions, tomatoes, and cheese. Once the tortillas are cooked until crispy, and the melty cheese has served as the glue that holds everything together, the tasty pocket of goodness can be cut into wedges and enjoyed with salsa and other accouterments. From the car to dinner, it was all around a great day!
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Green Chile Chicken Quesadillas

Yield: 8 3-inch quesadilla pieces

What You Need

  • 4 6-inch flour tortillas
  • 1/2 pound of chicken, cut into small pieces
  • 3 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • Juice from 1 lime
  • 1 teaspoon Ancho chile powder
  • 1 teaspoon cumin
  • 1/2 onion, diced
  • 1 4-ounce can diced green chiles
  • 1/2 cup diced tomato
  • 1 cup shredded Mexican blend cheese

What To Do

  1. Heat 2 teaspoons olive oil in a pan over medium heat. Add minced garlic and lime juice. Once the garlic is heated lightly, add the chicken pieces to the pan. When chicken is half cooked, sprinkle chile powder and cumin over chicken. Continue cooking until chicken is fully cooked. Remove chicken from the pan, and set aside.
  2. In the same pan, heat an additional 1 teaspoon olive oil. Add onions, and cook until tender. Add the chiles and tomatoes, and saute until all the vegetables are cooked through. Set aside.
  3. Heat a second pan over medium heat, place the first tortillas in the pan. Sprinkle 1/4 cup of cheese over the entire tortilla. Place 1/4 of the chicken on half the tortilla. Place 1/4 of the vegetables on top of the chicken, again on only half of the tortilla. Fold the half of the tortilla with the cheese over the other side with the chicken and vegetables. Cook until browned and crispy on one side; flip until the other side is browned and crispy, as well. Once ready to eat, cut in half.
  4. Repeat with the other 3 tortillas.

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