Hot Chicken and Cheese Quesadillas Recipe

Ingredients with Measurements:
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/2 cup diced green chilies
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 4 large flour tortillas
- 2 tablespoons vegetable oil

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:
1. In a large bowl, combine the shredded chicken, shredded cheddar cheese, diced green chilies, diced red onion, and chopped cilantro.
2. Heat a large skillet over medium heat.
3. Brush one side of each tortilla with vegetable oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Spread a quarter of the chicken and cheese mixture over half of the tortilla.
6. Fold the tortilla in half over the filling.
7. Cook for 2-3 minutes, or until the bottom is golden brown.
8. Flip the quesadilla over and cook for an additional 2-3 minutes, or until the other side is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and chicken and cheese mixture.
10. Cut each quesadilla into wedges and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 27g
Protein: 30g

Substitutions for ingredients:
- Cooked beef or pork can be substituted for the chicken.
- Monterey Jack cheese can be substituted for the cheddar cheese.
- Diced jalapenos can be substituted for the green chilies.

Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Serve with salsa and sour cream on the side.
- Use corn tortillas instead of flour tortillas.

Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, or they will be difficult to flip.
- Cut the quesadillas into wedges before serving to make them easier to eat.

Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the quesadillas on a baking sheet and bake in a preheated 350 degree oven for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro.

Garnishes:
Chopped cilantro

Pairings:
Serve with a side of Spanish rice and black beans.

Suggested side dishes:
Spanish rice and black beans

Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add more oil to the pan.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165 degrees Fahrenheit to prevent foodborne illness.

Food history:
Quesadillas originated in Mexico and are typically made with tortillas and cheese.

Flavor profiles:
Savory, cheesy, and slightly spicy.

Serving suggestions:
Serve hot as a main dish or appetizer.

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

Taste: Spicy, Cheesy, Savory, Tangy, Crispy