Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup cooked and shredded chicken
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add diced onions and bell peppers and cook until softened, about 5 minutes.
3. Add shredded chicken and cilantro to the skillet and stir to combine.
4. Season with salt and pepper to taste.
5. Remove the skillet from heat and set aside.
6. Place a tortilla in the skillet over medium heat.
7. Sprinkle 1/4 cup of shredded cheese over half of the tortilla.
8. Spoon 1/4 of the chicken and vegetable mixture over the cheese.
9. Fold the tortilla in half and press down with a spatula.
10. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
11. Repeat with the remaining tortillas and chicken mixture.
12. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 21g
Carbohydrates: 32g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Shredded mozzarella cheese can be used instead of cheddar cheese.
- Cooked and shredded beef or pork can be used instead of chicken.
- Diced tomatoes can be used instead of bell peppers.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas.
- Add black beans or corn to the chicken mixture for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas to prevent them from falling apart.
- Serve with sour cream, guacamole, or salsa on the side.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapenos, sour cream, guacamole, salsa.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn salad, black bean salad.
Troubleshooting advice:
If the quesadillas are falling apart, try using less filling or use toothpicks to hold them together while cooking.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
Savory, cheesy, slightly spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican