Soaking in the Heat: Spicy Chicken Quesadillas
I like to walk. Or maybe it’s more of a stroll that I fancy. If not that, then to surely to mosey about with no particular destination is what I have in mind. Regardless, there is a quiet pleasure in routine sorties like this, that which strafe the neighborhoods and townships of our lives. And if you make a habit of it, you not only get a modicum of exercise, but you’re also privy to the seasons as they slowly ebb in the pastel light of your daily jaunts afield. And I like that. I like that a lot. I was puttering about in the Mississippi watershed the other day, watching the people come and go, and thinking of those same things. We are in the token last days of summer now, where the sun is still warm, and the trees and fields, are still to a word – green. What a privilege to sally forth on my evening walkabouts, camera in hand, and to try for a time to remember these waning days of summer bliss. For this temperate land we know, and all too swiftly, shall be long-encrusted again in wintry shards of snow and ice. That’s just the climatic facts of Minnesota. Nor is there anything we can do about it, save for to sidle down to Ecuador or something, and tarry by the eternal poolside there. But today it is still summer. The hours are resplendent, and warm. And oh how the people revel now, and delight in but one ray of the sun’s golden light.
It was a good stroll, by and by, as most strolls are, but I suppose I ought to tell you about supper too. My wife was in the mood for Mexican, you see, which isn’t abnormal in our household. Something south of the border. Something with a wee bit of spice in it, just enough to tickle you a little behind the gills, if you know what I mean. The venerable spicy chicken quesadilla should do nicely, I wagered. Well it just so happens we have the premiere instrument in stock for cooking such a thing out-of-doors – the Mojoe Griddle. If you’re looking for something slick for your next back yard grilling party, this griddle is it. Or a nice gift, perhaps, for your resident pitmaster. And do take our word for it, they will love this griddle. Anyways, grab yourself a lovely beverage, and let’s get to cooking some quesadillas shall we!
On the hot, oiled griddle, we plopped on a few boneless chicken breasts, cubed appropriately, and set to sizzle aside some chopped onions just because. Nothing is quite so fine on a waning summer’s day than to hear the sizzling satisfaction of protein coming of age before you. The aromas of chicken and spice and onions mingle with the soft summer breeze, and the tweety birds all rejoice from yonder tree tops, perching there for the last slants of an amber light. The soft clouds parade silently above. And two mallards mill about at the pond’s edge, neath the dappled shade of the old cottonwood tree. This is backyard perfection. This is why we cook outside, people. This is why we do what we do. Glory!
Now we’re tickled to tell you that the seasoning tonight was kindly provided by one of our readership, from the good folks at Miners Mix. They chimed in a few posts back and mentioned to us that if we wanted to try a “real rub” some day, to just let them know. Well naturally we did. And here it is. Wholly Chipotle! You gotta like the wordsmithing in this one. The ingredients aren’t too shabby either. No preservatives. No MSG. No flavor enhancers. Just a flavor symphony of the right stuff.
We found their motto one to appreciate too. “If it didn’t exist in 1850, it ain’t in here!”
These chaps also know how to Q! Here is a link to their blog if you feel so inclined. https://minersmix.wordpress.com/
Thus, we dashed a good bit of this “real rub” over the chopped chicken breast, and set it to sizzle henceforth on the good old, Mojoe Griddle. And like I told you, the aromas on the patio tonight were off the charts. Everything was singing in tune. I didn’t even have gas, and that’s a wonder in it’s own right!
Whence the chicken and onions were done, we henceforth scooped a pile of them onto a lightly oiled tortilla, and suitably topped it with enough shredded cheese to make a Wisconsin man grin. I weren’t from Wisconsin, but let me tell you I grinned anyhow. And my slobbers gathered in queue.
Man! We formed the quesadilla reminiscent of a big taco, folding half of it back over on itself. Then toasted it gently on each side, until the it’s cheesy bosom irrigated the spicy ensemble unto every corner, and the tortilla was at last crispy to bite. I stood posted by the humble weber kettle, spatula in hand, lovely beverage in the other, just flipping quesadillas for a while, and quite frankly, savoring the last light of another summer day. Because one day soon here, the leaves will turn and fall. The nights will grow long, and the days will become cold without end. And yes, we will still grill outside. But for now I tarry patron to the pit, content, with a smile on my soul, for the sun that which illuminates my face. And maybe after supper here, iffin the light should abide, I’ll go for another walk afield and be glad in it. Amen.
Spicy Chicken Quesadillas courtesy of the pit. Yum! A special thanks to Mojoe Outfitters for developing a fantastic griddle. It can do a lot of things really well, and as for making a mess of quesadillas, I cannot divine anything doing it any better. And another tip of the hat to the folks at Miners Mix. Thanks for sharing with us a real rub. I gotta say, Wholly Chipotle Rub may have put on a couple more hairs on this old boy’s chest. Yup, that’s a good rub, mate! Real good indeed.
Deliciously written, as always. It’s Thai marinaded chicken thighs for me tonight, on this waning day of summer. Your post almost made me re-think that choice, but I’ll stick with the spicy, sticky chicken this time and give quesadillas a shot another day. Cheers!
September 7, 2015 at 5:08 pm
Nice Todd! Don’t you change a thing. You got it going on right at Todd’s Pit tonight. That sounds good!
September 7, 2015 at 5:11 pm
Ooooh, Deerslayer looked over my shoulder as I read this and stated that I need to make “some of that”. You have no idea what a compliment has just been bestowed upon you!
September 7, 2015 at 9:26 pm
Wow, an honor to get the nod from Mr Deerslayer! I will take it in good stride! Thanks Mrs Deerslayer! Happy Labor Day!
September 7, 2015 at 9:37 pm
As one who has, “sidle(d) down to Ecuador” I can tell you that we also delight in the sun’s golden light and enjoy a good bit of outdoor cooking too. We just get to do it all year long without the insulated cooking jacket you don all winter long. But as one who lived in the northlands too, I agree that the changing seasons are a wonder to behold and testify of the creator’s handicraft even on the coldest of days. Keep grilling, my friend. Life is good.
September 7, 2015 at 9:49 pm
Ah yes, that line was obviously for you! Only because I occasionally breach the 10th commandment concerning your Ecuadorian paradise come Minnesota’s subzero stretches. For example, when I turn my collar up against the keen wind chill, I can’t help but to think of you inflating your pool noodle and fighting off the sun burn! Aw well. Life is good any where that a good attitude follows. You’ve got that!
Blessings to Mary and John from Ecuador.
September 7, 2015 at 10:02 pm
September 7, 2015 at 10:15 pm
You keep rubbing it in about the nice weather down there John and PotP may send you a packet of something hot and spicy. 🙂
September 8, 2015 at 5:56 am
We’re not, “rubbing it in.” Merely lightly brushing a hint of “sabor de Ecuador” to add just a taste of la vida Dulce to the Minnesota barbecue.
September 8, 2015 at 7:44 am
Very subtle John, I like it.😁
September 8, 2015 at 3:59 pm
G’day! what a lovely delight you have cooked for us today. Again you have surprised and educated me on the finer and infinite uses a Weber can provide. Also a big congratulation on cracking 10,000 subscribers, well done and good form. Cheers, Ron
September 7, 2015 at 11:19 pm
G’day Ron! Thank you kindly for that. Yup, there seems very little you cannot do with s trusty weber kettle grill. I love them!
Good to see you around and thanks for chiming in. Always a treat to hear from you, good sir.
September 7, 2015 at 11:34 pm
I don’t know, how can people be so talented. Waxing lyrical and doing a great job of it, plus cooking up a storm every week. To top it all off the coming winter won’t deter you at all. What a team.
September 8, 2015 at 5:58 am
G’day Laurie! Thank you kindly, sir. I don’t know how we do it either. But my bride, she likes to eat! And I just like to play with fire…So it works out.
September 8, 2015 at 9:22 am
Sounds like you’re playing with fire by saying your bride likes to eat.
September 9, 2015 at 4:53 am
Your wife is a lucky lady! To crave Mexican and to be served a meal like this, nomnomnom!
September 8, 2015 at 7:52 am
Boy you said it! But she has put up with the not-so-great BBQ experiments over the years too. Smoked peach cobbler comes to mind…tasted like an ash tray. But she politely ate it anyways, and mentioned afterwards I should maybe not make it again. That’s when I break out the Mexican..
September 8, 2015 at 9:26 am
Oh no!! I say that about about David’s pork, but he never fixes me Mexican… 😦
September 8, 2015 at 9:28 am
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Amen PotP, AMEN! Muy bueno, oh, I mean that looks really ONO!! I will def look for Miners Mix to give it a try, Mahalo dude(s), Thanks.
September 8, 2015 at 2:07 pm
Amen Auntidoni! If you like a little kick in your spice, that Wholly Chipotle rub had a little going on. They have much spicier rubs too, tho I havn’t tried those yet. Indeed, take a gander at their site some time. Good folk they are. Kind of like you!
September 8, 2015 at 2:37 pm
Wow! Thanks very much guys! We’re very glad you liked the rub, and even more glad that you chose to share the fact! As always, a blog worth reading!
September 8, 2015 at 4:11 pm
Our pleasure! If some one is kind enough to share their wares with us, well, it’s the least we can do. I loved the Wholly Chipotle. But what I really loved was your maynards memphis rub. That stuff is outstanding! I just wanna eat it with a spoon!
Take care, guys.
September 8, 2015 at 4:58 pm
Dang that sounds great. I’ll have to try that one soon. Thanks for sharing. 🙂
September 9, 2015 at 11:16 am
It sure enough was, TJ. May such grace your dinner plate some day soon. Thanks for stopping by, mate!
September 9, 2015 at 11:25 am
Thanks you grill masters!
September 20, 2015 at 7:18 am
I’m now very hungry, Love it.
September 22, 2015 at 4:19 pm
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