I am tired.... and I hear you saying..."uh huh, what mom isn't?" and I know that...but that still doesn't change the fact that "I" am tired. And can't come up with anything clever or witty to say tonight. It's just been one of those weeks and I'm ready for the sunshine to come out to stay, permanently! So tonight you get just a recipe. I will edit this later to include the price breakdown, it was under $10...didn't doubt it on this one. So stay tuned for a more detailed breakdown and critique, but for those who might actually make the Rollover Menu in 3 days I wanted you to have this last recipe. And thanks for understanding about my ho hum entry cause it's just been a ho hum kind of day.
- Juice of 1 lime
- 2 tablespoons rice wine or white wine vinegar
- 2 tablespoons tamari (can use regular soy sauce as well)
- A dash hot sauce
- 3 tablespoons honey
- 3 tablespoons canola oil
- Salt and freshly ground black pepper
- 1/2 seedless cucumber, cut into matchsticks (I did not use a cucumber just the broccoli slaw and red cabbage)
- Remaining 3/4 bag slaw mix from Jerk Chicken Sweet and Spicy Sesame Noodles (I used remainder of broccoli slaw and red cabbage instead)
- 1 package medium size flour tortillas
- 1/2 leftover Roasted Vegetable and Pineapple mixture, divided
- 1/2 Rollover Jerk Chicken, meat shredded and skin removed, divided
- 2 cups shredded Monterey jack cheese, divided
In a large bowl, mix together the lime juice, vinegar, tamari, hot sauce and honey. Stream in the canola oil while whisking and season with salt and pepper to make a vinaigrette. Add the cucumber (if using)and the remaining slaw mix and stir to combine. Set aside while you prepare the quesadillas.
Place a large skillet over medium heat. Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister. Add a small amount of the vegetable and pineapple mixture, a small amount of the shredded chicken and a small amount of the cheese to half of the tortilla and fold the other half up to create a half moon. Cook until cheese is melted, flipping halfway through, and repeat with the remaining tortillas. You can keep the quesadillas on a paper toweled covered plate in a warm oven until you are done cooking them all. Cut into wedges and serve with the slaw salad alongside.