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.