Quesadillas turned Fajitas

After spending the day at Angel Island and a nice Saturday nap, I woke up around 8PM. I’m still not drinking, and I didn’t really feel like going out. I was going to walk over to a neighborhood Malaysian/Singaporean restaurant to have dinner by myself, but it was too crowded. So I decided to head to Andronico’s for food inspiration. I was originally going to make mac and cheese, but after browsing the ‘ethnic’ section, I decided to go with quesadillas.


  • wheat tortillas
  • 1 bell pepper
  • 1 small onion
  • 3 mushrooms
  • 2 cloves of garlic
  • chicken

Dice all of the ingredients. Cut the chicken into small pieces.

Grading cheese will add more flavor, as opposed to buying already graded cheese. I went with sharp cheddar.

Saute the ingredients. Start with the bell pepper, onion, and garlic. After they start to brown, add the diced chicken and mushrooms. For seasoning, I used fresh group pepper, sea salt, and a dash of cayenne pepper.

As I was sauteing, I realized that this was too much food to fit into a quesadilla, so I ended up making fajitas. When the saute was almost finished, I popped two tortillas into the oven to warm-up. After the tortillas are nice and toasty, plate the food.

And voilĂ !

The seasoning was subtle and not overpowering. The flavor and the heat built nicely towards the end of the meal (I did not use any hot sauce, surprisingly).

What I would’ve done differently:

  • Had I known that I was making fajitas, I would’ve bought taco-sized flour tortillas.
  • I also would’ve bought boneless chicken breast, had the butcher’s shop still been open, as de-boning is a pain in the butt.

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