We have a joke around here about “drunk quesadillas.” It’s a specialty I make after a long night out that uses only the rarest and most expensive ingredients. A soft tortilla shell is folded in half and then stuffed with a handful of shredded cheese. Throw a healthy dash of cayenne pepper and crushed red pepper into the mix and microwave it for 22 seconds (apparently I’m very adamant that it’s 22 seconds exactly) on each side. You then crumble a handful of Spicy Doritos across the top and serve with a heaping mound of sour cream on the side. It’s quite the delicacy. 😉
Obviously I’m being completely sarcastic, but really.. they’re oddly good. Still, I wanted to prove that I could make mouthwatering quesadillas on a slightly more complex level, so I gave them a shot for the first time on the grill. You get a nice crunch from the tortilla shell right before you bite into melted cheese, spicy quinoa and black beans, grilled chicken, bell pepper, and cilantro, making these significantly heartier (and healthier) than my infamous Drunk Quesadillas!