Chicken Quesadillas with Serrano Chiles and White Cheddar

Name: Chicken Quesadillas with Serrano Chiles and White Cheddar
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 737 grams chopped tomatoes; 907 grams chicken thighs (about 5 thighs); 2 teaspoons dried cumin; 8 flour tortillas; 1 leave Chopped fresh cilantro , for garnish; 5 or 6 garlic cloves, peeled and smashed; 2 limes, juiced; 1 medium onion, chopped; 2 teaspoons dried oregano; 1 teaspoons salt; 4 servings Salt and freshly ground black pepper; 227 grams whole serrano chiles, roughly chopped; 227 grams grated sharp white Cheddar; 1 Tbsp sugar; 3 Tbsps vegetable oil, plus more for cast iron skillet

Chicken Quesadillas with Serrano Chiles and White Cheddar might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains roughly 61g of protein, 72g of fat, and a total of 1112 calories. If you have vegetable oil, juice of lime, garlic cloves, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Season the chicken thighs generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Thighs

Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides.

Ingredients you will need

Vegetable Oil

Whole Chicken

Equipment you will use

Sauce Pan

Remove chicken and set aside. Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes. Stir in tomatoes, lime juice, sugar and salt.

Ingredients you will need

Lime Juice

Tomato

Whole Chicken

Oregano

Garlic

Cumin

Onion

Sugar

Salt

Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes.

Ingredients you will need

Whole Chicken

Sauce

Remove chicken from cooking liquid and let rest until cool enough to handle. Pull the meat from the bone and toss with the cooking liquid. Discard the bones and skin.

Ingredients you will need

Meat

Bone

Rub a cast iron skillet lightly with vegetable oil and heat over medium flame.

Ingredients you will need

Vegetable Oil

Dry Seasoning Rub

Equipment you will use

Frying Pan

Sprinkle cheese all over the tortilla. Top with pulled chicken, serranos and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients.

Ingredients you will need

Pulled Chicken

Tortilla

Cheese

Toast

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

737grams

chopped tomatoes 907grams

chicken thighs (about 5 thighs)2teaspoons

dried cumin 8

flour tortillas 1leave

Chopped fresh cilantro , for garnish 5

or 6 garlic cloves, peeled and smashed 2

limes, juiced 1medium

onion, chopped 2teaspoons

dried oregano 1teaspoons

salt 4servings

Salt and freshly ground black pepper 227grams

whole serrano chiles, roughly chopped 227grams

grated sharp white Cheddar 1Tbsp

sugar 3Tbsps

vegetable oil, plus more for cast iron skillet

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.