Quesadilla Saturday


Saturday screams for a certain kind of dinner.  Saturday’s a day of loosened restraints– a day free from the toils of the work week (for most), free from religious piety (unless you’re a Seventh Day Adventist), a cutting-loose day with the work week a safe distance away thanks to Sunday. 

Lentils don’t work for Saturday.  Definitely not tofu, either.  Saturday deserves something better than left-overs no matter what they are, or Kraft Dinner no matter how you doctor it up.

A dinner that really says Saturday needs open flames, hot oil, or a combination of the two.  Saturday dinner ignores food groups, leaves you with a certain amount of regret, and would be lethal if co-opted by two or three other days of the week.  A Saturday dinner is not food for sustenance– it is food to suss the limits of digestive tract tolerance.  Dionysian gastronomic indulgence.

Let’s get down to brass tacks, hot chilly peppers, and slabs of beef . . . So, what specifically is a candidate for a dinner that deserves Saturday night?  The nominees are numerous, and final determination can rest upon a multitude of personal persuasions.  Fitting most qualifying criteria, making any Saturday night a happy Saturday night, is the underrated quesadilla.  Follow the instructions below, and sink your teeth into Saturday night. 

Saturday Night Quesadillas


3 oz goat cheese, crumbled into tiny bits

cooking oil

1/2 cup chopped green onion

1 cup frozen corn kernels, thawed

1 pinch ground black pepper

2/3 lb (or so) diced chicken breast

1 tbsp chopped fresh cilantro

6 soft tortilla shells (10 inch)

sour cream (optional)


  1. Defrost corn, then throw in a pan with oil, chicken, onions and pepper over medium heat.
  2. When cooked, put into separate bowl and stir in cilantro.
  3. Divide into three, and spread over 3 tortillas (or really load up 2).
  4. Sprinkle goat cheese over.
  5. Heat a flat frying pan with oil over medium heat, then lay in first tortilla and add shell to cover.  Check to see if the shell is browning, then flip and cook the other side.  (You could probably bake them in an oven, but that’s not really in the spirit of Saturday night, so I wouldn’t do it.)
  6. Remove from pan, cut into four, and place on a plate in the oven to keep warm.
  7. Repeat for other tortillas.
  8. When you serve them, top with sour cream if you like.

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