Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup Mole Blanco sauce
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Preheat a large skillet or griddle over medium heat.
2. In a mixing bowl, combine the shredded chicken and Mole Blanco sauce. Mix well.
3. Place a tortilla on a flat surface and sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
4. Spoon 1/4 cup of the chicken mixture over the cheese.
5. Sprinkle 1 tablespoon of chopped cilantro and 1 tablespoon of diced red onion over the chicken.
6. Fold the tortilla in half, pressing down gently with your hands.
7. Repeat with the remaining tortillas and ingredients.
8. Brush the skillet or griddle with vegetable oil.
9. Place the quesadillas on the skillet or griddle and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Remove the quesadillas from the skillet or griddle and cut each one into 4 wedges.
11. Serve hot, garnished with additional cilantro and red onion, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 900mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 2g
Protein: 33g
Substitutions for ingredients:
- Chicken can be substituted with cooked and shredded beef or pork.
- Monterey Jack cheese can be substituted with any type of shredded cheese.
- Mole Blanco sauce can be substituted with any type of mole sauce.
Variations:
- Add sliced jalapenos for a spicy kick.
- Top with sour cream or guacamole for added flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to press down on the quesadillas gently to ensure the filling stays inside.
- Use a sharp knife to cut the quesadillas into wedges.
- Serve with a side of salsa or hot sauce for added flavor.
Storage instructions:
- Store leftover quesadillas 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°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with fresh cilantro and diced red onion.
Garnishes:
- Fresh cilantro
- Diced red onion
- Sliced jalapenos
- Sour cream
- Guacamole
Pairings:
- Serve with a side of Mexican rice and beans.
- Pair with a cold beer or margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the tortillas are sticking to the skillet or griddle, brush with additional vegetable oil.
- If the cheese is not melting, cover the skillet or griddle with a lid to trap 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.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
- Mole Blanco is a traditional Mexican sauce made with white chocolate, almonds, and other ingredients.
Flavor profiles:
- Savory
- Creamy
- Spicy
- Tangy
Serving suggestions:
- Serve as an appetizer or main dish.
- Perfect for a Mexican-themed dinner party or Cinco de Mayo celebration.
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Region: Mexican