Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- Sour cream and salsa for serving
Special equipment needed:
- Grill or grill pan
- Large skillet
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Brush chicken breasts with the spice mixture and grill for 6-8 minutes on each side, or until cooked through.
4. Remove chicken from grill and let rest for 5 minutes before slicing into thin strips.
5. In a large skillet over medium heat, place one tortilla and sprinkle with 1/2 cup of shredded cheese.
6. Add a layer of sliced chicken, cilantro, red onion, and tomato on top of the cheese.
7. Sprinkle another 1/2 cup of cheese on top of the chicken and vegetables.
8. Place another tortilla on top and press down gently with a spatula.
9. Cook for 2-3 minutes on each side, or until cheese is melted and tortilla is crispy.
10. Repeat with remaining tortillas and ingredients.
11. Cut each quesadilla into 4 pieces and serve with sour cream and salsa.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 530
- Fat: 28g
- Carbohydrates: 34g
- Protein: 37g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Mexican cheese blend can be substituted with cheddar or Monterey Jack cheese.
- Cilantro can be substituted with parsley or omitted altogether.
- Red onion can be substituted with white or yellow onion.
- Tomato can be substituted with diced bell pepper or omitted altogether.
Variations:
- Add sliced jalapenos or diced green chilies for extra spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to ensure it stays juicy.
- Use a sharp knife to slice the quesadillas into pieces.
- Serve with extra sour cream and salsa on the side for dipping.
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°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a large platter with a dollop of sour cream and a spoonful of salsa on top.
- Garnish with additional cilantro and diced tomato.
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat and help the cheese melt faster.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and a variety of fillings.
Flavor profiles:
- Spicy, cheesy, savory
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican