Chipotle Got Nothin' On These Chicken Bacon Quesadillas

By Keegan Crowley

There’s nothing worse than driving to the new Chipotle on Erie Boulevard, with a raging urge to stuff your face with Mexican food, just to wait in line for 40 minutes. And the one on Marshall Street is opening for at least a week, we've heard. Yeah, their burritos are delectable bundles of joy, but there’s a much better way to satisfy your Mexican cravings. Escape the boredom of their burritos-only menu and spend a few minutes cooking up these chicken bacon quesadillas. The preparation is easy and cheap - just add spicy salsa to get the fiesta started. Ingredients: Flour or Corn Tortilla 2 oz. Monterey Jack or Cheddar Cheese ½ avocado, diced ¼ c. diced tomato ½ cubed chicken breast 1/3 c. chopped bacon or bacon bits ¼ c. black beans Salsa, guacamole, and sour cream

1. Heat up a pan or skillet to medium/high heat and lightly toast the tortilla. 2. In a bowl, toss together cheese, tomato, chicken, bacon, and black beans. 3. Cover half of the tortilla in the pan with the chicken-bacon mixture and let it melt for about a minute to two minutes. 4. Arrange the avocado over the partially melted mixture, and fold over the other half of the tortilla. 5. Let it melt for about a minute longer before flipping. Let the other side cook for about a minute to two minutes, then take it out of the pan after both sides are a golden brown color. 6. Let cool for about a minute before using a large knife to cut into wedges. 7. Add salsa, guac, and/or sour cream and enjoy these babies while they’re still warm.

Perfect go-with: Classic Party Punch 3 oranges, sliced 2 lemons, sliced 2 limes, sliced 3 c. sliced pineapple 60 oz. sweetened grape juice or fruit punch 25 to 35 oz. Vodka

Combine juice and vodka in a large punch bowl. Toss in fruit and plenty of ice. Let sit for at least 2 hours. Yield: 7 to 8 cups.