4 August, 2021
I had a real lack of inspiration today, but a few odds and ends that needed to be used up before they went bad.
There were some flour tortillas that, frankly, I’m shocked Tali didn’t hunt while we slept and tear apart by the front door – she’s a peculiar cat with a thing for breads. She doesn’t eat them, she kidnaps any breads or buns from wherever she can find them, drags them between her front legs to the front door like she would a kitten, tears up the bag and then leaves it there. We have to keep anything like that in a cupboard with a hair band holding the doors shut, or in the closet where she just can’t get to it.
There was some prosciutto that was spending far too much time in the fridge. That stuff is too expensive to allow to go bad.
I have no idea how those two things became taquitos that I didn’t want to roll and bake, which then became quesadillas, but there you have it.
- 2 chicken breasts, cooked and shredded or cubed
- 1 sweet bell pepper, minced
- 1 small onion, sliced thin
- 1-1/2 cups shredded cheddar cheese
- ¾ cup cream cheese
- 5 strips prosciutto, chopped and fried to just about crispy
- 1 small can of mild green chilis
- 6 10 inch flour tortillas
Chop the prosciutto into pieces and quickly fry up until not quite crisp.
Mix the chicken, bell pepper, onion, cream cheese, prosciutto and chilis in a bowl.
Split the mixture into 6-8 portions (if 8, you’ll need 2 more tortillas). Spread the mixture onto half of each tortilla. Top with the shredded cheese and fold the empty half over.
Heat in a frying pan with a plate on top of the tortilla to hold it down. Flip once the first side is golden brown or…..use a sandwich maker!
This thing was given to me by a neighbour that was moving (he also gave me a rice cooker that I still use all the time). It is awesome. It is terrible to clean because the heating plates don’t come out, but so worth it. I use it all the time for grilled cheese, quesadillas, paninis – whatever sandwich type thing that needs to be browned and somewhat squished. 🙂
Serve with some sour cream and salsa. Cilantro would be good (assuming you like cilantro).
If you used a low carb wrap, these would be keto and they’re pretty low carb even with the wrap.