Hello everyone! Thank you for joining me in the second installment of “Lunch with Lulu.” So for today’s kitchen activities, I’m going to teach you one of my variations on a loaded chicken quesadilla. So, let’s begin with the ingredients. There are lots of veggies since we are trying to abide by that New Year’s resolution!
½ yellow squash
1 greenbell pepper
1 large garlic clove
¼ white onion
Chipotle mustard
These are the veggies that will be part of the filling for your quesadillas. Start by washing your veggies and then finely chop the garlic into tiny pieces. Cut the onion in order to create little strips. As for the yellow squash, cut off the ends first. Then, use a paring knife or a knife that allows you to make precise cuts so that you can go along the curve of the squash and cut it down the middle (down the middle, not in half). Then, cut the squash on the bias (at an angle). The green bell pepper should be cut into similar strips as seen in the last “Lunch with Lulu.”
To cook down the veggies, oil a pan with some extra-virgin olive oil (or the oil of your choosing) to about medium heat and once the oil is hot enough, toss in the squash. Around two minutes, toss in the bell peppers. Cook those down for about five more minutes and then add the onion and garlic. Add oil as needed in order to keep the veggies from really burning. Season them with salt, black pepper, basil and oregano.
Now that the filling is done, warm up a flour tortilla. I use a wheat flour tortilla. Then assemble your quesadilla with your filling and some part-skim mozzarella cheese (or a cheese of your desire) and let the cheese and the filling melt together in the pan. Open the quesadilla and drizzle some of the chipotle mustard or BBQ sauce into the quesadilla. Close the tortilla, cut the quesadilla into triangles and you’re done!
Enjoy, and I hope you all keep an eye out for the next “Lunch with Lulu!”