Chicken Quesadillas

I love chicken quesadillas, but at home I always used to simply add chunks of chicken to cheese in a tortilla and, sorry, microwave it.  The sauce on this is quite tasty and the whole thing is a great way to use up leftover shredded chicken.

• 1/2 C mayonnaise
• 1/2 tsp taco seasoning
• 1/8 tsp garlic salt
• 1 tsp hot sauce
• 4 flour tortillas
• 1 C shredded Mexican cheese blend
• 1 C shredded cooked chicken

1.  Whisk together mayo, taco seasoning, garlic salt, and hot sauce.  Spread mixture on one side of each tortilla.  Sprinkle cheese over sauce on half of each tortilla, then top the cheese with chicken.  Fold the other half of the tortilla over the side with cheese and chicken.
2.  Heat in microwave for 20 seconds, then saute in a skillet over medium heat for 3-4 minutes per side, until crispy but not blackened.

Robyn's notes: These can also be made with two full tortillas sandwiched over each other, of course, but I find quesadillas easier to flip when there's a fold on one side, so nothing can slide out that direction. It's also a good recipe for a countertop grill, which is what I used for the photo. In that case, don't bother microwaving first.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Pasta Carbonara

 

• 1 large egg and 1 large yolk, room temperature 
• 1 clove garlic, minced 
• 1 ounce (about 1/3 packed cup) grated Parmesan 
• Salt and Coarsely ground black pepper to taste 
• 2 Tbsp water 
• 2 ounces of pancetta or bacon, diced 
• 6 ounces spaghetti

1.  Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil.
2.  In a mixing bowl, whisk together the egg, yolk, garlic, and Parmesan. Season with a pinch of salt and generous black pepper.
3.  Meanwhile, heat large skillet over medium heat, add water and pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
4.  Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork in skillet, if needed. Place a stainless steel mixing bowl under colander, then drain pasta and let the draining pasta water heat the bowl.  Discard all but 1/4 C of the water, setting that aside, and use the empty heated bowl to combine all ingredients.  Stir for a minute or so.  Add some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated cheese and pepper.

 Robyn's notes: I have been working on my recipe for Pasta Carbonara for at least a year and a half.  The first time I made it, following a recipe from a well-regarded publication, I got pasta in scrambled egg.  So I did some research, and have been making slight tweaks to my recipe, trying to get it perfect.  I use very little of the pasta water, generally, but that's going to depend on taste and local conditions.  If desired, after the pork fat has cooled slightly, whisk one or two tablespoons, in a slow stream, into the egg/cheese/garlic mixture.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently