Spicy Potato and Chicken Quesadilla
You need to know that in Vancouver my favourite slice of pizza that you can get is a veggie one called Spicy Potato. It is DELICIOUS. So so crazy good. If you’ve never had pizza in Van City I’ll give you a quick run-down. The crust is on the thinner side and it’s a little bready, not very greasy. Always has sesame seeds baked on the edged of the crust. There’s tons of toppings and not an exuberant amount of sauce and cheese and almost always is best served with the mystery garlic ranch sauce made at the pizzerias. Definitely the best joints for this are Uncle Fatihs, Pizza Garden, and Mega Bite.
Last week the pizza angels blessed me with the friends, money, and transportation to be able to go downtown for a GIANT co-birthday in East Van. I had to duck out early cause I had to make my way back home, but I budgeted in time to be able to grab an inebriated slice or two before I got on my train.
Since then I’ll I’ve been dreaming about is the delicious slice of Spicy Potato and Spicy Chicken that I had, and how could I remake these beauties in my home in a non-pizza format.
You need to know that my go-to when I’m cooking for one is a weird Mexican food variation. So many veggie, and bean quesadillas, and not always time for cooking a little meat to make them more substantial, and today it hit me.
Spicy. Potato. Quesadilla.
- 1 medium sized Baked Potato, cooled
- 1 baked Chicken Breast, cooled
- 1/4 cup chopped Green Onions
- Juice of 1 Lime
- 1 tablespoon of Chili Powder
- 1 teaspoon of Cayenne Pepper
- 1 teaspoon of Cumin
- 2 tablespoons Sriracha hot sauce
- 2 tortillas
- 1/2 cup shredded Cheddar Cheese
- Chop Chicken, Baked Potato, and Green Onions in to small pieces and place in a medium sized bowl.
- In a small bowl mix together Chili Powder, Cayenne Pepper, Cumin, Sriracha and lime juice.
- Pour the mixture over the medium sized bowl and mix ingredients till evenly incorporated.
- Cover and refrigerate for an hour.
- On one half of the tortilla place your marinated meat and veggies with about a 2 centimeter border around the edges. Cover with half of you cheese and fold in half. Repeat.
- Heat large cast iron pan to medium, and when hot place Quesadillas inside, with the cheese side on the top.
- After about three and a half minutes (or when top cheese starts to become melted) flip Quesadillas over for another three minutes or so.
- Cut Quesadillas into quarters and serve while hot.
- These would make a GREAT veggie option with the exclusion of chicken, but I like chicken. Other veggies that would substitute in well include: Avocados, Peppers, and Onions.
- Refrigerating isn’t necessary if you’re pressed for time, but I find that it lets the hot marinade have time to mingle with your meat and potatoes!
- Warning; Cayenne Pepper when in a sauce tends to get a hotter over time. However, if you’re making these you probably like spicy things.
- If you don’t have fresh lime juice, but only bottled one lime has ~ 2-3 tablespoons of juice in it.
- Enjoy with additional hot sauce, sour cream, salsa, or guacamole.