After a lot of back and forth-ing with various quesadilla ideas I finally settled on quesadillas with a stick in them.
I was clusterfucked in my head between a deep fried quesadilla pizza (which I’ve already kind of done) quesadilla stuffed onion rings, or some sort of whacked out quesadilla ravioli.
I settled on quesadilla pops because I thought it would be chill to make a handheld food more….hand holdable? That and it also opens the door to a dipping potential. The problem with the current state of Quesadilla is that you have to peel it back to put salsa, sour cream and whatever the fuck else you want to put in the finished quesadilla. I realize you could just put the extra toppings on top of the quesadilla but that’s not how I fucking roll.
The first step is to make a thick as tits quesadilla. I found the best way to do this was in some sort of pie or springform pan that’s the same size as your tortillas.
Place a tortilla in the pan and top with some shredded cheese. Load your quesadilla blend on top. I typically gravitate towards poultry when making quesadillas. You could go a steak & cheese route, or maybe even some sort of pork and rice – I don’t know. I have no idea what I’m doing when I cook.
A little seasoned chicken, a ton of cheese, and some select veggies.
Place some more cheese on top of your blend. This will help hold the tortilla shell to the quesadilla blend. When all is said and done place some weight on top. Stick in the fridge for a few hours.
Remove the quesadilla from the pan and slice into 4 equal section.
Time to bread and fry. Coat with egg wash, bread crumbs, back in the egg wash and then fry. Server with various dipping sauces.
These are all things we have no idea how or why they work…they just do.
Wrapping chicken skin around frozen-dollar store mozzarella sticks and frying them off in your $20 countertop deep fryer is next level. It only takes a few minutes of frying and you’re left with this crispy/salty/cheesy stick of fucking greatness.
Before muff-diving my way into this recipe I had to decide which “cut?” of chicken I should use for the skin. I purchased a package of drums and a package of thighs. Not trying to brag or anything, thats just the kind of Google Ad Revenue I make.
The drums were fucked. Not enough skin to wrap my little pecker if I tried. The thighs were where it was at. The skin was fairly easy to remove, and with the leftover chicken I was able to make a white trash chicken soup. (chicken-a few packets of ramen-couple cans of veggies-jar of pasta sauce-various fucking spices)
You’ll be left with some sort of skin-tag looking corner of the chicken skin…just cut that shit the fuck off.
What I should have done before wrapping the mozzarella sticks with the skin – was season the skin. I could have went wild here. Maybe a jerk chicken or a BBQ seasoning. Maybe get a rosemary and parmesan thing rockin’…but nope. I took the fuckboi way out and seasoned them with nothing. I did end up hitting them before eating with a little S&P (thats salt & pepper for those of you who get in the shower before turning on the water. Fucking terrorist)
I fried them for roughly 5 minutes, or until the cheese started to pre-ejaculate its way out of the mozzarella stick. Would have liked to fry for longer. Maybe next time I’ll pan fry them instead of frying them.
Today I’ll be revisiting an old recipe. Cheetos Mac ‘n Cheese Donuts. I caught a video the other day from Glam Doll Donuts of their new mac ‘n cheese donut that they’re doing and figured it was an appropriate time to attack this fuckin recipe again.
I don’t know how I slept on this idea for so long. You’d think after doing the Burger & Fry Taco this would have naturally followed, but I guess we have Anheuser Busch to thank for my lack of thought…process…ability?
I literally have no idea what the fuck I’m trying to say right now.
If you’re sick and tired of having yourself a regular ass poutine, switch that shit up and make a Poutine Taco.