This entire meal, from quesadilla to rice, took around 30 minutes to get on the table. I paired my chicken and jalapeno quesadilla with Jalapeno Rice from Kecias Flavor Breakthrough. Kecia is the master at all things rice and this dish was simple, took very little hands on time, and was the perfect complement to the quesadilla.
Since this recipe is quick and easy to make as well as being super cheap to throw together, I am recycling it as Part One of a Grad Student Blogger Series. Part One is all about "The Starving Grad/Undergrad Student" (low-budget/cost-saving recipes)
Show our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:
Candy Explosion Cookies via Go Bake Yourself
Brussel Sprouts and Sausage Pizza via Bacon Egg Cheese(cake)
Strawberry Greens Salad via Go Bake Yourself
Chocolate Sea Salt Date "Caramel" Bars (GF, V, Raw) via Wallflour Girl
Homemade Spaghetti with Garlic, Chili, and Herbs via Daisy and the Fox
Orange Zucchini Bread via Blahnik Baker
SAY WHAT? As a fun bonus to this roundup, we asked today's student bloggers some fun, wacky questions about their (im)balanced school/blogger lives: read their answers now on our hostess's blog, Wallflour Girl!
Want to join, or know a university food blogger who would? We would love to have you: email Ala at firstname.lastname@example.org to sign up!
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!
500 g Chicken breast, cooked and shredded
2 Jalapeno peppers, seeds removed (if desired) and finely chopped
1/2 Onion, finely diced
2 cloves garlic, crushed
1 Tbsp sriracha
1/2 Cup chicken stock
Salt and pepper to taste
4 jumbo tortillas
1 Cup grated cheese
Sour cream to serve
1. Preheat oven to 200C (400F). Heat a dash of oil in a fry pan. Fry onion, jalapeno, and garlic for about 3 minutes. Add the shredded chicken, sriracha, and chicken stock. Bring to a gentle boil and simmer for about 10 minutes, until the sauce has thickened.
2. Spread 1/4 of the chicken mixture over one half of each tortilla. Top with a generous amount of cheese and fold the other half of the tortilla over.
3. Place quesadillas onto a baking sheet and bake for 5-10 minutes, until the tortillas are golden and the cheese is melted.
4. Cut each quesadilla into thirds and serve hot with jalapeno rice and sour cream.