Ingredients with Measurements:
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup cooked and shredded chicken
- 1/2 cup diced jalapenos
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for cooking
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the shredded cheese, cooked chicken, diced jalapenos, diced red onion, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
2. Heat a large skillet or griddle over medium-high heat. Add a drizzle of vegetable oil.
3. Place a tortilla on the skillet and spread a generous amount of the cheese and chicken mixture on one half of the tortilla.
4. Fold the other half of the tortilla over the filling and press down with a spatula.
5. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
6. Repeat with the remaining tortillas and filling.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 28g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- You can use any type of cooked and shredded meat, such as beef or pork.
- If you don't like spicy food, you can omit the jalapenos or use less.
Variations:
- You can add other ingredients to the filling, such as black beans, corn, or diced tomatoes.
- You can use corn tortillas instead of flour tortillas.
Tips and tricks:
- Make sure to spread the filling evenly on one half of the tortilla to ensure even cooking.
- Use a spatula to press down on the quesadilla while cooking to help the cheese melt and the tortilla crisp up.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadilla in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter.
- Serve with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sour cream
- Salsa
- Guacamole
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortilla is burning before the cheese is melted, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F before shredding.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican