Ingredients with Measurements:
- 2 cups cooked and shredded chicken
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup sliced mushrooms
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat. Add the green and red bell peppers, onion, and mushrooms. Cook until the vegetables are tender, about 5 minutes.
2. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute.
3. Gradually whisk in the chicken broth and heavy cream. Cook, whisking constantly, until the mixture thickens, about 5 minutes.
4. Add the shredded chicken, salt, black pepper, paprika, and garlic powder. Stir to combine and cook until the chicken is heated through, about 3 minutes.
5. Preheat a large skillet or griddle over medium heat.
6. Place a tortilla on the skillet and sprinkle with 1/4 cup of shredded cheddar cheese. Spoon 1/4 cup of the chicken à la king mixture over the cheese. Top with another tortilla.
7. Cook the quesadilla until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
8. Repeat with the remaining tortillas, cheese, and chicken à la king mixture.
9. Cut the quesadillas into wedges and sprinkle with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 590
- Fat: 34g
- Carbohydrates: 36g
- Protein: 34g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can use any type of mushroom you prefer.
- You can use any type of cheese you prefer.
Variations:
- You can add diced tomatoes to the chicken à la king mixture.
- You can add sliced jalapeños to the quesadillas for a spicy kick.
Tips and tricks:
- Make sure to cook the vegetables until they are tender before adding the flour.
- Whisk the chicken broth and heavy cream together before adding to the skillet to prevent lumps.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese.
Storage instructions:
- Store leftover chicken à la king mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken à la king mixture in a skillet over medium heat until heated through.
- Reheat the quesadillas in a skillet over medium heat until the cheese is melted and the tortilla is crispy.
Presentation ideas:
- Serve the quesadillas on a platter with a side of sour cream and guacamole.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
Troubleshooting advice:
- If the chicken à la king mixture is too thick, add more chicken broth to thin it out.
- If the quesadilla is not crispy, cook it for a few more minutes on each side.
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:
- Chicken à la king is a dish that originated in the United States in the late 19th century. It typically consists of diced chicken in a cream sauce with vegetables.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve the quesadillas as a main dish for dinner or as an appetizer for a party.
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