Tonight marks the end college football until fall. The BCS National Championship Game is my version of the Superbowl, since I don’t have a pro team that I am completely faithful to (I tend to lean towards the Buffalo Bills and the Dallas Cowboys). Although both are great reasons to bust out a lot of great food, which I definitely am faithful to.
Unfortunately, my Ohio State Buckeyes were ineligible for any BCS bowl game this year. If this were not the case, the 12-0 season would’ve lined up Ohio State to battle for the title against Notre Dame instead of Alabama. Boo hiss. Hopefully they will continue to play well next season when the ban is lifted. Until then… down with the SEC tyranny!
For those of you looking for a less glutinous choice while watching football tonight, try these quesadillas. The whole wheat tortillas are packed with chicken, artichokes, sun-dried tomatoes, avocado and mozzarella cheese. Then dip to your hearts content into the honey-balsamic sauce and be prepared to not want to share.
Two years ago: Red Velvet Shortbread Cookies
CALIFORNIA QUESADILLAS WITH HONEY-BALSAMIC DIPPING SAUCE
Serves 2 (as a meal)
4 whole wheat tortillas
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken breast
1/2 cup chopped artichoke hearts (I omitted because I didn’t have any on hand)
1/4 cup julienned sun dried tomatoes packed in olive oil, drained
1/2 avocado, sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 Tbsp honey
1 clove garlic, minced
Salt & pepper
- Prepare the honey-balsamic dipping sauce by combining balsamic vinegar, oil, honey, garlic, salt, and pepper in a jar with a tight fitting lid, or bowl. Shake or whisk until combined. Set aside.
- Place two tortillas on a flat surface and spread 1/4 cup shredded cheese on each one. Split cooked chicken, artichoke hearts, sun dried tomatoes, avocado, and remaining cheese between both tortillas, then top with remaining tortillas. Heat a large skillet over medium heat then spray with non-stick spray. Slide one quesadilla into the skillet then cook until golden brown, about 2-3 minutes. Flip then cook until the other side is golden brown. Slide onto a plate and repeat with remaining quesadilla. Cut into slices and serve with dipping sauce.
Source: Adapted from Iowa Girl Eats.