wewillsingachorus said:

no. you're a shitty person. like worthless as fuck. idc if you eat meat, thats for health, but animals are NOT here for your fashion. Or anything like that. Supporting animal killing and torturing for fun or interest is not reasonable or humane at ALL. YOU ARE DISGUSTING. I bet your 'reasoning' for supporting animal murdering will be hilarious.

First of all, starting your “argument” with insults is about the least effective form of getting your point across in existence. It tends to shut the listener down and put them on the defensive, so if your intent is to do anything other than vomit your emotional reaction onto the target of your feelings, you’re not going to get very far. 

As to the rest of your comment? I could point you to a number of vegans who would consider you to be “a shitty person” and “worthless as fuck” for supporting the eating of meat and other animal products, especially since the commercial agricultural system does treat livestock pretty poorly (hence why I personally try to buy free range meat whenever I can afford it and have been cutting down on my meat consumption). Personally, I don’t feel any of us are shitty OR worthless, regardless of what we eat or otherwise consume. So who’s right? You? Me? Or the hardcore vegans who think you and I both suck?

I’m also guessing you’ve swallowed animal rights groups’ propaganda about how furs are obtained. For that, I’m going to direct you to this post by howtoskinatiger, who explains concisely why a lot of those “skinned alive” videos and the like don’t reflect reality, and Wolf Force’s excellent compilation of links on the subject.

Chicken Quesadillas

I made these last night and I’m absolutely in love! It requires just a small amount of prep and not too much cooking time so it’s fairly easy. I usually am cooking for two so this recipe will serve two people (or make 6 slices of yummy quesadilla goodness!). Of course, you may change the quantity of or substitute any of the vegetables/proteins for what ever suits your taste or choose to not use any at all!

Ingredients:

  • 1 bell pepper 
  • 1/4 of an onion
  • 1 1/4 chicken breast (I used frozen)
  • 1/2 a bag of shredded mexican mixed cheese
  • 2 large tortillas
  • butter

I used a small skillet to cook the chicken and the vegetables and a larger skillet to cook the actual quesadilla. I did this because I personally think that it makes it easier and you don’t have to clean the pan in between, but what ever you have at your convenience will work just fine.

Instructions:

  1. Make sure your chicken breast is completely thawed if you have chosen to use the frozen kind. If not, start by cutting the chicken into bite size pieces or little squares as best you can. 
  2. Put the chicken into a bowl and season at your discretion. I used Goya Adobo all purpose seasoning. Add a little bit of salt and pepper and make sure that all the chicken is coated. 
  3. Put the smaller skillet on the stove at medium temperature. Drizzle a little bit of vegetable oil in the pan and throw on the chicken pieces. (Rinse out the bowl well and save it to put the finished chicken in)
  4. Since the chicken is cut into pieces it will cook a bit faster, make sure to keep your eye on it. Push around the chicken every 2-3 minutes or so and make sure that all sides are being cooked and there is no pink.
  5. Once the chicken is done put it back in the bowl.
  6. Begin to cut your bell pepper and onion into fairly small pieces, but not too tiny. (You can do this step before you start cooking or now)
  7. Put the smaller skillet back on the stove and add more vegetable oil if you need to, then throw on the onions and peppers. 
  8. Cook the vegetables by mixing them occasionally until they look good to you. I like softer vegetables, not crunchy, so I tend to cook them a little longer. *I usually put a dash of salt and pepper on the vegetables while they are cooking*
  9. Once the vegetables are done, put them into the bowl with the cooked chicken and mix it all together.
  10. Take the two tortillas and cover one side evenly with a little butter. Now, you can do this multiple ways but I usually take a little paper towel, dip it in butter, and rub it around on the surface of the tortillas. 
  11. Place the larger skillet on the stove at medium heat and place the tortilla flat with the butter side down. *I take a tiny bit more butter and melt it in the pan before just for extra non-stick safety*
  12. Take your mix of cooked chicken and vegetables and pour about half of them on to half of the tortilla. 
  13. Take the shredded cheese and cover the chicken and vegetables. *Make sure that your filling is lying as flat as possible and not bulging too much or your quesadilla might rip easily and be hard to flip*
  14. Take a spatula and carefully fold the empty side of the tortilla on top of the filling side. Basically fold it in half.
  15. Press the top with the spatula a few times (not too hard) just to begin melting the cheese which makes it start sticking together.
  16. Push the folded quesadilla to the middle of the pan and let it sit for a few minutes until it is golden brown, then flip it over carefully and wait for the other side to get golden brown as well.
  17. Repeat the above steps for the other tortilla, cut them into triangles and enjoy!

Top with sour cream, salsa, or anything else you might like! I love it with verde salsa! 

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