Chef John Kleifgen, executive chef of Nick & Sam's Steakhouse, will host the "Dining Out In Dallas" with Junior Chef Conley K. The event on April 17 is at the Frontiers of Flight Museum.
1 Flour Tortilla
Mexican Cheese Blend, as needed
Butter whipped with roasted garlic and ground cumin, as needed
Grilled and diced chicken
Sauteed onions and peppers
Heat a saute pan large enough for the tortilla to lay flat. Melt enough butter to coat the bottom of the pan. Once the butter stops bubbling, lay the tortilla in the pan and even spread enough cheese to form a thin layer leaving a half inch to the edge of the tortilla. Cook until the cheese melts just enough that it will not slide off the tortilla when moved. Add optional ingredients if desired. Fold the tortilla in half and cook until browned and toasted. Turn the tortilla over and cook the other side. Side out of the pan and let rest for a minute until the cheese melts. Cut quesadilla into wedges and serve with salsa and guacamole.