Quesadillas

• servings: 4

Ingredients

8oz cream cheese

2 tsp seasoned salt

½ tsp pepper

1 tsp onion powder

1 tsp cumin

½ tsp oregano

½ tsp garlic powder

½ tsp chipotle powder

¼ tsp cayenne

12oz finely diced chicken, pulled pork, ground beef, or ground turkey

8oz shredded cheddar cheese or Mexican-style blend

4 or 5 slices of pickled jalapeños, finely diced and 1 tbsp pickled jalapeno juice

12 corn tortillas

Directions

Microwave cream cheese in large bowl on low power until cream cheese is soft enough to whisk. Add all spices and jalapeno juice, whisk until fully combined. Add meat and beans. Might need to microwave again if too stiff. Add cheese and stir to combine. Put about 80g of filling on each corn tortilla, spread it in a half moon shape for easy folding, but don't fold it yet.

Preheat large skillet on medium with some oil. (Make sure the oil is hot before place the tortilla or it will just soak up all the oil.) Place the corn tortilla in the pan and let it warm up a bit before folding over, about 15 seconds. Add two other tortillas, cook until crispy and browned on one side, then flip and repeat. Cook 3 tortillas at a time until all are finished.

Notes

Optional: serve with guacamole, salsa, sour cream

These quesadillas will freeze pretty well. If you want to freeze them, saute them for just a minute or two on each side, then remove and let them cool. Wrap each in plastic wrap, then put them all together in a freezer storage bag, removing as much air as possible. To reheat, bake at 350 for about a half hour