Ingredients with Measurements:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup chipotle sauce
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add diced red onion and red bell pepper and cook until softened, about 5 minutes.
2. Add cooked and shredded chicken to the skillet and season with salt, black pepper, garlic powder, cumin, and chili powder. Stir to combine and cook for 2-3 minutes.
3. Add chipotle sauce to the skillet and stir to coat the chicken and vegetables. Cook for an additional 2-3 minutes until heated through.
4. Place a large flour tortilla in a separate skillet over medium heat. Sprinkle 1/2 cup of shredded Monterey Jack cheese over half of the tortilla.
5. Spoon 1/4 of the chicken mixture over the cheese and sprinkle with 1 tablespoon of chopped fresh cilantro.
6. Fold the tortilla in half and press down with a spatula. Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown.
7. Repeat with the remaining tortillas, cheese, chicken mixture, and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 24g
- Carbohydrates: 37g
- Protein: 39g
Substitutions for ingredients:
- You can use any type of cooked and shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- You can use any type of cheese, such as cheddar or pepper jack.
Variations:
- Add sliced jalapenos for extra spice.
- Substitute the chipotle sauce with salsa or hot sauce.
- Add black beans or corn to the chicken mixture for extra flavor and texture.
Tips and Tricks:
- Make sure to press down on the quesadilla with a spatula to help melt the cheese and seal the tortilla.
- You can make the chicken mixture ahead of time and store it in the refrigerator until ready to use.
- 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 in the microwave or in a skillet over medium heat until heated through.
Presentation Ideas:
- Cut the quesadillas into wedges and arrange on a platter.
- Garnish with additional chopped cilantro or sliced jalapenos.
Garnishes:
- Chopped fresh cilantro
- Sliced jalapenos
Pairings:
- Serve with a side of Spanish rice or a simple green salad.
Suggested Side Dishes:
- Spanish rice
- Green salad
Troubleshooting Advice:
- If the cheese is not melting, try covering the skillet with a lid to trap in 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 are a popular street food.
Flavor Profiles:
- Spicy, smoky, cheesy, and savory.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican