What do you do with no electricity and a quickly warming refrigerator 55 hours into an outage? You make dinner in style. This is my favorite kind of cooking. I hate being limited by recipes. Perhaps this is why I love Top Chef. So here's a great recipe (if I do say so myself) I made for the family. Chipotle Chicken Quesadillas made only from contents of defrosting appliances:
2 lbs. almost thawed chicken breasts
3 chopped chipotle peppers with adobo sauce (from tupperware in frig--originally canned)
1/2 cup juice from jarred pepporcinis
3 splashes hot sauce (at least 2 years "aged" in frig.)
2 different jars already opened salsas (brand unimportant)
1 chopped raw onion
8 flour tortillas
1 block Pepper Jack-shredded in dark
Thrown chicken thru pepper into ziploc. Marinate 1 hour on countertop because it's almost as cold in the house as it is in the frig. Cook chicken with marinade on medium uneven heat on Coleman Stove on back porch step for approx. 20 minutes. Add 1/2 chopped onion and cook another 10 minutes uncovered until sauces reduce.
Shred cheese while chicken "stews." Be sure to leave 1/4 cheese on patio next to stove so dog snarfs it down.
Remove chicken from heat, shred with forks and let sit covered for 10 minutes, while more chipotle juices are absorbed.
Heat 2 tbsp. olive oil in skillet on medium. Add 1/4 pepperjack, handful chopped raw onions, and 1/2 chipotle chicken with sauces. Heat until golden brown. Flip and cook on other side.
Cut into quarters and serve with romaine, carrot, onion, broccoli salad with gorgonzola cheese and ginger-wasabi dressing before it spoils. Don't forget the candelight mood lighting. Magnefico!