Ingredients with Measurements:
- 1 pound of cooked, shredded chicken
- 1/2 cup of buffalo sauce
- 4 jalapeños, seeded and diced
- 1/2 cup of diced red onion
- 2 cups of shredded Monterey Jack cheese
- 8 flour tortillas
- 1/4 cup of butter
Special equipment needed:
- Large skillet
- Spatula
- Cutting board
- Knife
Step-by-step instructions:
1. In a large skillet, combine the cooked chicken, buffalo sauce, jalapeños, and red onion. Cook over medium heat for 5-7 minutes until the mixture is heated through.
2. Lay out 4 tortillas and divide the chicken mixture evenly among them. Top each with 1/2 cup of shredded cheese.
3. Place the remaining tortillas on top of the cheese to form a quesadilla.
4. Melt 1 tablespoon of butter in the skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown.
5. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
6. Cut the quesadillas into wedges and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 29g
Carbohydrates: 38g
Protein: 33g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer.
- If you don't like spicy food, you can omit the jalapeños or use less.
Variations:
- Add diced bell peppers or mushrooms to the chicken mixture.
- Use leftover pulled pork instead of chicken.
- Serve with a side of guacamole or sour cream.
Tips and tricks:
- Make sure to use a large skillet so you can cook multiple quesadillas at once.
- Don't overfill the quesadillas or they will be difficult to flip.
- If you want a crispier quesadilla, brush the tortillas with olive oil before cooking.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the quesadillas on a large platter with a side of guacamole and sour cream.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
- If the tortilla is burning before the cheese is melted, reduce the heat.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quesadillas originated in Mexico and have been a popular street food for centuries.
Flavor profiles:
Spicy, tangy, cheesy
Serving suggestions:
Serve as a main dish or as an appetizer.
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Region: Mexican