Chicken Quesadillas

Name: Chicken Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 12 Tbsps butter, for frying; 591 milliliters grated cheese (Monterey Jack is the best); 907 grams skinless chicken breasts; 12 larges flour tortillas; 473 milliliters fresh cilantro leaves; 1 green bell pepper, seeded and sliced into strips; 2 to 3 jalapenos; 1 lime; 2 Tbsps olive oil; 1 large onion, cut in half and then into slices; 1 red bell pepper, seeded and sliced into strips; 12 Roma tomatoes (slightly under ripe is fine); 6 servings Salt; 6 servings Salt and pepper; 2 Tbsps taco or Cajun seasoning mix; 1 yellow bell pepper; 3 yellow or red onions

Chicken Quesadillas requires roughly 40 minutes from start to finish. This recipe covers 44% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 690 calories, 52g of protein, and 31g of fat per serving. This recipe serves 6. Plenty of people made this recipe, and 243 would say it hit the spot. If you have bell pepper, bell pepper, flour tortillas, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a pretty expensive recipe for fans of Mexican food.

Instructions

Watch how to make this recipe.

Heat 1 tablespoon of the olive oil in a skillet over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the chicken with salt, pepper and taco seasoning.

Ingredients you will need

Taco Seasoning Mix

Whole Chicken

Pepper

Salt

Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove from the skillet and dice into cubes. Set aside.

Equipment you will use

Frying Pan

Add the remaining 1 tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes.

Ingredients you will need

Olive Oil

Peppers

Onion

Equipment you will use

Frying Pan

Remove and set aside.

Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

Ingredients you will need

Tortilla

Whole Chicken

Peppers

Butter

Cheese

Equipment you will use

Frying Pan

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Ingredients you will need

Tortilla

Butter

Equipment you will use

Frying Pan

Cut each quesadilla into wedges and serve with Pico de Gallo.

Ingredients you will need

Pico De Gallo

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Ingredients you will need

Cilantro

Tomato

Onion

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Ingredients you will need

Jalapeno Pepper

Seeds

Equipment you will use

Bowl

Slice the lime in half and squeeze the juice from half the lime into the bowl.

Ingredients you will need

Juice

Lime

Equipment you will use

Bowl

Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Ingredients you will need

Pico De Gallo

Seasoning

Jalapeno Pepper

Salt

Equipment

Frying Pan

Bowl

Ingredients

Servings:

12Tbsps

butter, for frying 591milliliters

grated cheese (Monterey Jack is the best)907grams

skinless chicken breasts 12larges

flour tortillas 473milliliters

fresh cilantro leaves 1

green bell pepper, seeded and sliced into strips 2

to 3 jalapenos 1

lime 2Tbsps

olive oil 1large

onion, cut in half and then into slices 1

red bell pepper, seeded and sliced into strips 12

Roma tomatoes (slightly under ripe is fine)6servings

Salt 6servings

Salt and pepper 2Tbsps

taco or Cajun seasoning mix 1

yellow bell pepper 3

yellow or red onions

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Archery Summit Willamette Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 40 dollars.