Ingredients with Measurements:
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup cooked and shredded chicken
- 1/2 cup Piddiato sauce (recipe below)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
Piddiato Sauce:
- 2 medium tomatoes, chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. To make the Piddiato sauce, combine the tomatoes, onion, garlic, jalapeno pepper, cilantro, lime juice, salt, and pepper in a blender or food processor. Blend until smooth.
2. Heat a large skillet over medium-high heat.
3. Lay a tortilla flat in the skillet and sprinkle with 1/4 cup of shredded cheese.
4. Add 1/4 cup of shredded chicken on top of the cheese.
5. Spoon 1 tablespoon of Piddiato sauce over the chicken.
6. Sprinkle with 1 tablespoon of chopped cilantro.
7. Top with another tortilla.
8. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
9. Repeat with the remaining tortillas and ingredients.
10. Cut each quesadilla into quarters and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 23g
- Carbohydrates: 31g
- Protein: 23g
- Sodium: 680mg
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any type of shredded cheese.
- Cooked and shredded chicken can be substituted with cooked and shredded beef, pork, or tofu.
- Jalapeno pepper can be substituted with any type of chili pepper.
Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Use corn tortillas instead of flour tortillas.
- Add black beans or corn to the filling.
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.
- Serve with additional Piddiato sauce 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 in a skillet over medium heat until heated through.
Presentation ideas:
- Serve on a platter with additional Piddiato sauce and chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Margaritas
Suggested side dishes:
- Chips and salsa
- Guacamole
- Black bean salad
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add more oil to the pan.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
- The Piddiato sauce adds a spicy and tangy flavor to the quesadillas, while the cheese and chicken provide a creamy and savory taste.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Mexican