I have had better weeks.
First, on Tuesday, I chipped a tooth. Then on Thursday, our car died and needed to be resuscitated. But it was still OK until today, when Tom Brady of the New England Patriots went down in the first quarter of the first game of the season with a gimp left leg.
Ugh.
In case you didn't know, I like football, but I love football when Tom Brady is playing. Tom was assisted off the field and never returned. I, like millions of other Patriots fans, have fallen into despair.
Fortunately I was able to distract myself by eating a Chicken, Jalapeno, and Cheddar Quesadilla with Chipotle BBQ Sauce for dipping (being a Foodie does have its perks). These are easy to make, fun to eat, and filling. I made and photographed them during half time and still had time to eat them without missing a single touchdown (something for which I am notorious).
So, please, Tom, for me, and for your millions and millions of fans out there, get well soon! And let me know what your favorite pre-game football food is so I can make if for you when you come here to San Diego in 34 days, 21 hours, and 35 minutes. I'm a really good cook.
Oh, my email is Foodblogga {at} yahoo.com. Thanks.
Chicken, Jalapeno, and Cheddar Quesadillas with Chipotle BBQ Sauce
Makes 4 quesadillas
Print recipe only here.
Quesadillas:
4 teaspoons olive oil
2 large yellow onions, thinly sliced
2 tablespoons granulated sugar
1 small jalapeno, thinly sliced (the more seeds, the hotter the flavor)
salt, to taste
1 pound of chicken cutlets, cut into strips
salt and pepper
2 tablespoons olive oil
1/2 cup fresh cilantro, finely chopped
1 1/4 cup sharp white cheddar cheese, shredded
8 (6-7-inch) flour tortillas
Sauce:
1 cup ketchup, preferably Heinz
1/4 cup light brown sugar
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
2 teaspoons apple cider vinegar
3-4 chipotle peppers in adobo sauce, finely chopped, plus 1-2 tablespoons of adobo sauce**
To make the bbq sauce, whisk together all ingredients in a medium bowl, and set aside.
In a large non-stick skillet over medium-high heat, warm 4 teaspoons olive oil. Add onions, sprinkle evenly with sugar, and toss until well coated. Cook for 2-3 minutes, then reduce heat to low, and continue cooking until onions are fully caramelized, about 15-20 minutes. Add jalapeno slices and some salt, stir well, and remove from heat.
Meanwhile, season chicken strips with salt and pepper. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute 6-8 minutes, or until golden brown and crisp. Set aside.
Place 1 tortilla on a clean cutting board. Sprinkle with a little shredded cheese, top with 1/4 of the chicken, 1/4 of the onion mixture, 1/4 of the cilantro, then add a little more cheese. Top with another tortilla, and press lightly with your hand. Continue with remaining tortillas and filling until you complete 4 quesadillas.
Heat a large, nonstick, dry skillet over medium heat. Add 1 quesadilla. Cook until lightly browned, about 2 minutes per side. Transfer to a baking sheet and place in a warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you make 'em.) Repeat with remaining 3 quesadillas.
Cut each quesadilla into 4 wedges. Serve with bbq sauce for dipping. Oh, and don't forget the cold beer.
You might also like these other football friendly foods:
Fish Tacos
Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa
New England Clam Chowder
Potato, Rosemary, and Gorgonzola Pizza
Fennel Sausage and Rapini Pizza
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