Ingredients with Measurements:
- 2 cups cooked shredded chicken
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, combine the cooked chicken, diced tomatoes and green chilies, cream of chicken soup, sour cream, chili powder, garlic powder, onion powder, cumin, salt, and pepper. Cook over medium heat until heated through.
2. Place a tortilla on a flat surface and sprinkle with shredded cheese. Spoon a generous amount of the chicken mixture on top of the cheese. Top with another tortilla.
3. Melt 1 tablespoon of butter in the skillet over medium heat. Carefully place the quesadilla in the skillet and cook until the bottom tortilla is golden brown and the cheese is melted, about 3-4 minutes.
4. Carefully flip the quesadilla over and cook until the other side is golden brown and the cheese is melted, about 3-4 minutes.
5. Repeat with remaining tortillas and chicken mixture.
6. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 24g
- Carbohydrates: 34g
- Protein: 25g
Substitutions for ingredients:
- Shredded Monterey Jack cheese can be used instead of cheddar cheese.
- Rotisserie chicken can be used instead of cooked shredded chicken.
Variations:
- Add sliced jalapeños for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans and corn to the chicken mixture for extra flavor and texture.
Tips and tricks:
- Use a non-stick skillet to prevent sticking.
- Don't overfill the quesadillas to prevent the filling from spilling out.
- Serve with salsa, guacamole, and sour cream on the side for dipping.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a platter with a side of salsa and guacamole.
- Garnish with fresh cilantro and sliced jalapeños.
Garnishes:
- Fresh cilantro
- Sliced jalapeños
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Mexican street corn
- Black bean salad
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is not cooking evenly, adjust the heat or flip it more frequently.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
Food history:
- King Ranch Chicken is a popular Tex-Mex casserole made with chicken, tomatoes, and cheese.
Flavor profiles:
- Spicy, cheesy, and savory.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Mexican