Hey, how are you doing? It’s “Cooking with Dave” once again. I’m Dave. I’m the world’s greatest chef. It says so right here on my apron. You don’t know my apron would lie to it. Anyway, I want to thank everybody for getting my DVD. It’s very cool, purchase well-taking it. It’s time you purchase it. Only $9.95 the total purchase cost of it. Well, my name is pretty cool. Look up the cover and then the cover and my self, have you seen that. The light made reflection anyway, too bad but spend home. I will appreciate it if younger Dave cook that now and you choose up your own copy from Dave.
Today, we’re going to cook a quick Chicken Quesadilla. I have Andrew asking me and he said, “Dave I know you already had a Quesadilla video on YouTube but could you do a good one?” I thought well, I’ve got a pretty good the way I did it but you know, I want to do it just kind of how you do it these days. The one that you have on one here showed me putting me it on the oven and I won’t put it up anymore. Now I’m putting it in cast iron skillet and the reason is really quick.
People already want a cast in it. You can make breakfast cakes if you’d want to with garlic’s, shellfish or bacons or cheese but its pretty good. I liked it. This is Quesadilla is chicken. These are from chicken, some cheese, a little bit of salt and our cast iron skillet. I put a couple of pads of butter down there and we’ll melt them. We’ll lay them down in there and we’re going to lay them down my tortillas shell right down in there and were going to cook it like an omelet and we’ll cook this like otherwise it’s pretty cool.
A whole lot easier using the cast iron skillet than it will put it in the oven. It’s easier to cook it. It’s easier to cut it. It’s easier to eat it. Everything when you cook in the cast iron skillet. I think it’s pretty cool. I should have done this before but used to know, I cooked them in the oven something in my other video. That was what I used to do but this is so much easier to do and then why not and I actually like it better. I don’t know. They seem to get it better. Soon, it was taking a better in the cast iron skillet and you can pick it up and eat it like a sandwich at your hand versus having it with a knife and a fork like I do when I cooked it in the oven. You kind of know what I’m saying.
Alright, we’ll melt the butter. We get a spatula. Now, remember you know in taking your ingredients what we are going to use like I’m using a left over fried chicken. So if you’re using something from the refrigerator you know whatever you got on your refrigerator. Your onions, your tortilla chips, whatever you used you have seen in the refrigerator go and take it out. You know 20 or 30 minutes before you start cooking with it to make sure you it’s up to room temperature. In each room temperature you need to put it in microwave if it’s buying the room temperature. That way you want to set your ingredients to, heat even throughout the cast iron.
You know what you call frog sheet and stuff like that making your cheese not want to melt, right and try to making your Quesadilla not want to stick to grill so just make sure that all ingredients at least room temperature when you started out. Now, you just spread the butter around bottom of the pan make sure with a light coat. You can use all the wall, that are going to allow just give a light coat all over on the bottom of the pan just like the one right there.
You are going to take us all tortillas and put it right down on the pan there. I haven’t much spoken about medium high. If I need to reduced it to keep a little bit. I’m using some thin 4 Cheese Mexican. I’ve got a little bit of that. I’ll try to have some mozzarella then I’ll have some Cheddar. Then I’m just going to make a little layer right down on the bottom side of this. This is going to help us to stick together because we liked this thing together. You know what I’m saying. A little layer of cheese, now I’m going to take me absence, let there be fried chicken on strips that and I have some onions. I chopped it right there.
I’m going to take a little bit of fried chicken and kind just lay it down like that. We will cook this like an omelet. This one is like an omelet and you can put it whatever you liked, ginger if you liked, turkey. Get yourselves a smooth turkey. I liked smoke turkey. You can use a smoke turkey whatever you like and put it just like this instead of using chicken and you used turkey. They’ll be wonderful and put in some more cheese, a little Cheddar cheese, put Cheddar cheese right there on top of that. Just little turn a bit, try to work the chicken then you can use some tomatoes whatever you want, a little bit of onions, sliver onion with balm like that and then I’m going to use some Picante sauce and I just want to dribble it like but just a little bit more from case of this I want, just a little bit right there in the middle of that all and that would be fun.
And once I get there put a little more cheese. I’m going to mix it up with mozzarella right on top of that just a little bit more of cheese right on top of that like salt. Now, if you notice quesadilla has turned and has a brown spot has come up right on there. Can you see all that? As it start getting some brown spots turn off the heat started to come through which is cool and when that happens I know oh, it must time to flip it. So, just going to do like an omelet and fold it over on that one side right there you got to see that butter. It’s on there cooking that, looking good, see? But bam there is the quesadilla so all we do is we cook a little longer, let the cheese to melt. Remember these things are already cooked. The chicken is cooked. Yeah, it’s made just to cook from Picante sauce and just cheese to melt.
So, and not so that’s pretty much hot throughout. Cheese noted. We’re done. And what I do is I leave it at one side so we’re going to flip this. As soon as I smell it, just like the smell of sweet corn tortillas, I just smell corn tortillas starting to cook. Oh, it must be time to flip it but not overly too much too stuffing throughout. We got to move that. We don’t want because as soon as you start to smelling, that means it start to cook and as soon as it starts to cook it is done.
Try to flip on this side and we’ll be ready to rock. As soon as you start just as it smells again, as soon as you start to smell it that’s a little bit of quantity starting to cook that means it’s done. Let me show you the other side. I want to show you, you see that? A little bit too done, that’s okay. That’s what you call Quesadilla.
And we served this up with a guacamole, maybe a sour cream where you want to dip it in. It would be wonderful. We’ll just give it two cuts, going to get one time right there. Well, it’s hot. And one time right there and that’s what you call fatty Quesadilla where it would be good. And the thing is good and the butter enough.
This isn’t job free. Okay, so no big deal, takes a flip, quick easy to do. It’s wonderful. Hope you log in to us in a little while until for that quality of you know like I said that will be too good luck when a little bit slowly in terms of these videos up. So, it won’t work. You don’t understand what a lot of work if you log in to the cooking video. It’s not just like here when you see here on top, you turn around and put it appear and upload the YouTube. I have to make video to do the cooking. I have to because you wouldn’t believe all the updates that we all have on my videos then access as video file then you have to upload it to YouTube and several sites that upload craft.
And it just not so we just slap together and put up the easiest planner doing these videos. Hope you enjoyed the chicken Quesadilla.
