My husband Chris has often told me that I’m bad at cooking unhealthy food.  If something is too creamy or fried I tend to shy away from making it the way it is “supposed to be” and opt to bake when I should fry and use olive oil and lemon juice to flavor rather than butter.  This is not to say that I’m opposed to fried or rich food.  In fact, I really just don’t believe anyone that says they simply don’t like something like mac & cheese or a big plate of nachos or fried chicken cutlets because let’s be honest, that stuff is GOOD. 

Point being that I do love fried, fatty and rich, but I refrain (with all of my might) to balance it out with lighter cuisine.  This is why this post is painful for me to write because this quesadilla recipe was dreamed up by Chris – who tried to make it for me for dinner one night – and I refused to indulge.  I stared longingly at his meal while I myself ate a heap of celery, zucchini, carrots and stewed tomatoes (a vegetable soup recipe that I had insisted on making instead for myself that evening) and finally caved into having one bite – which turned into 5 – it was that good. 

I can admit when I’m wrong and although this recipe calls for a lot of cheese, these quesadillas aren’t as bad for you as I was fussing about that evening, and I haven’t even fiddled with the recipe!  I admit, that I did help with the rub for the chicken and the guacamole, but aside from that these were pretty much made by Chris – I take my chef’s hat off to him.

They are delicious for an easy meal at home or sliced into thin wedges can serve as the perfect appetizer – maybe even for the big game that is just days away.  There is a fair amount of heat in these, so please cut your spice (mainly ground cayenne pepper and jalapenos) in half or completely if you are averse.  I hope you enjoy every bite and please don’t make the same mistake that I did and try to eat vegetable soup next to them, it just won’t work out unless you are Jillian Michaels or something.