Wish I could say that I was speaking of some wonderful thing that I was flambeing this evening, but that would not be the case. Actually, I was preheating the oven to cook some frozen french fries, when I suddenly noticed that the oven was glowing from the inside.
Low and behold, there was a fire going in the bottom of the oven about the size of a soccer ball. No biggy. I told hubby to disconnect the smoke alarm, while I calmly walked into the laundry room, grabbed the mammoth bad of baking soda (I use it in the wash), opened the oven and threw a handful of the baking soda on the fire, thus extinguishing the flames.
It was not until after the fiasco was over that fear set in. How many times do I set the oven to preheat and then go in another room? This could have been tragic if I had done that. I have even hopped in the shower while waiting on the oven to preheat. Guess I won't be doing that again. I did not have a clue that there was anything in the bottom of the oven that would cause a fire, but apparently there was. So folks, just remember to bake with care, and keep the sparks in the bedroom!!!
Enough about that though. Here is a lovely recipe for quesadillas that are not so south of the border in flavor. You can make the filling ahead of time, and just assemble the quesadillas when it is convenient for you.
BBQ Chicken Quesadillas
2 medium size (around 8 oz.) boneless skinless chicken breasts
6 pieces precooked bacon
4 oz. can Mushroom Stems and Pieces, drained
¾ c. Kraft honey BBQ sauce
2 T. honey
4 burrito sized flour tortillas
16 oz. bag Sargento 4 cheese Fancy Mexican Cheese Shreds
Heat a large non-stick skillet over medium high heat. Cut chicken into small pieces directly into pan using kitchen shears. Stir-fry in pan until cooked through (about 5 minutes). Cut bacon strips into small pieces and stir into chicken. Add mushrooms, and turn off heat. Stir in BBQ sauce and honey. Place four tortillas side by side on the counter. Spread 1/3 cup of cheese over each tortilla. Divide the BBQ chicken mixture evenly over each tortilla. Top each tortilla with another 1/3 cup of cheese. Cook in a large skillet over medium high heat with the tortilla open faced. Once the cheese starts to melt, fold the tortilla in half to form the quesadilla. Cook until browned on each side. Repeat with the remaining quesadillas. Serve whole, or cut each quesadilla into 4 triangles. ENJOY!!!