Mediterranean Quesadilla Stuffed with Crushed Pita Chips

This is for you people who puts chips in your sandwiches.

Lately I’ve been very into anything salty and crunchy.  More so than usual.  And while tortilla chips are crunchy, there is no chip quite as crunchy as pita chips. 

So the craving for crunchy pita chips set my thoughts on Mediterranean food.  And since my sights are always on Mexican food, a Medi-can fusion recipe was born.

When it comes to making quesadillas, I’m quite the overachiever.  I fill them to the brim where there is no possible way they will close…and then I add a little more cheese.  And the best is when some of the cheese sneaks out of the quesadilla into the pan and get CRISPYYY.  Crispy cheese is one of the greatest joys of life.  I’m sure of it. 

Now onto not one of the greatest joys in life.  I imagine if you dilly-daddle after making this quesadilla and don’t eat it right away, your chips will get soggy.  And you will be sad.  Don’t let your chips get soggy.  Don’t be a dilly-daddler.

Did you watch the Oscar’s last night? We did as we ate bowls of chili and cornbread.  Anyways, did you see that interview in the pre-show with the 50 Shades of Grey girl and her mom? So awkward.  

I enjoyed watching, but I hadn’t seen any of those movies.  Like seriously I didn’t see one of those movies.  It’s expensive to go to the movies.  Like eighteen bucks for the two of us.  I’d rather spend that money on grass-fed butter.  Or froyo.  Or sensible shoes so I can stop having this weird pain in my right foot.  But you guys.  Sensible shoes aren’t cute.  Not that I’m a fashionable person (AT ALL), but there are some ugly sensible shoes out there.  I know.  We looked this weekend.

Do you own any cute flats that have support?  Especially arch support.  Tell me your ways.

Moving on.

If there is one dinner that comes together in a jif…it’s the quesadilla.  It’s nice because it’s easy to add some veggies to, but the whole thing still oozes cheese.  And we all know my feelings on cheese.  They’re good feelings.  The warm and fuzzy kind.

So if you ever find yourself in a sea of indecision about whether you’re craving Mediterranean or Mexican food, this quesadilla is here to calm that sea with crispy tortillas and crunchy pita chips.  I got your back, because my head is usually a vast space of indecision…so I get you.

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Mediterranean Quesadilla Stuffed with Crushed Pita Chips

Yield: 1 quesadilla

Prep Time: 5

Cook Time: 5

Total Time: 10

Ingredients:

1 (medium to large) whole wheat tortilla

1/3 cup shredded chicken

1/4 cup whole-milk mozzarella cheese, grated

2 tablespoon Parmesan, shaved

6 cherry tomatoes, quartered

2 marinated artichoke quarters from a jar, finely chopped

3 kalamata olives, finely chopped

1 scallion, chopped (white & green part)

5 pita chips (I used Stacy's Parmesan Garlic & Herb), crushed into smaller pieces

 

Directions:

1. Heat a skillet over medium heat.  I added 1 teaspoon butter to the pan to make the outside of the tortilla crispy, but that's optional(-ish).
2. Add the tortilla to the skillet and top the entire tortilla with 1/2 the cheese. 
3. Add all the remaining ingredients (including the other 1/2 of the cheese) to half of the tortilla. 
4. Fold the tortilla over on top of the toppings and cook, flipping once, until cheese is melted and tortilla is crisp.