Spicy Chik'n Quesadillas

My Nikon's battery was dead, so I had to use the Droid cam.

We had some leftover chik'n from the homemade "Chipotle" and needed to use it before it was gone.  Without having all the "Chipotle" ingredients, I thought I would throw together some quesadillas.

Ingredients:
Wheat Tortillas
Vegan Cheddar (My favorite is Follow Your Heart Vegan Cheddar)
Chipotle style Chik'n
Saintly Black and Gold Salsa from Fat Free Vegan Kitchen
Salsa (I used Great Value Peach Pineapple Salsa)

Both the chik'n and Saintly Black and Gold Salsa were very spicy on their own, but combined in the tortilla, cheese, and salsa it wasn't too hot and turned out very well.  I would definitely make it again.

Verdict: 8/10

Quesadillas

I have a thing for Mexican food, so naturally when I saw the Skinny Bitch in the Kitch Quesadilla recipe, I had to try it.

The recipe said to cook covered on medium for about 4 minutes, however that completely charred my tortilla.  I switched the next one to medium-low for about 4 minutes, flipped and left it on for another 3-4 minutes until both sides were slightly browned and the cheese was melted.

Verdict: The finished product (the non-charred version) was yummy!  Quick and super easy.  The hardest part was making the guacamole (but not really), also from Skinny Bitch in the Kitch, but it was the best guacamole recipe I have ever made.  I even doubled it for chip dip for my guests I was having over later that night and the guests and I both approved, but next time I think I'll spice up the guacamole a little bit with some onion and garlic powder.