Ingredients with Measurements:
- 2 cups cooked and shredded chicken breast
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco cheese
- 8 small flour tortillas
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet and sauté for 3-4 minutes until they start to soften.
3. Add the minced garlic, ground cumin, dried oregano, smoked paprika, chili powder, salt, and pepper to the skillet and sauté for another minute until fragrant.
4. Add the cooked and shredded chicken breast to the skillet and stir to combine with the vegetables and spices. Cook for 2-3 minutes until the chicken is heated through.
5. Remove the skillet from the heat and stir in the chopped fresh cilantro and crumbled queso fresco cheese.
6. Heat a separate skillet over medium-high heat.
7. Place a flour tortilla in the skillet and spoon about 1/4 cup of the chicken and vegetable mixture onto one half of the tortilla.
8. Fold the other half of the tortilla over the filling and press down lightly with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side until golden brown and crispy.
10. Repeat with the remaining tortillas and filling.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings (2 quesadillas per serving)
Nutritional information:
Calories per serving: 387
Fat: 17g
Carbohydrates: 32g
Protein: 26g
Sodium: 553mg
Sugar: 3g
Substitutions for ingredients:
- Queso fresco cheese can be substituted with feta cheese or shredded Monterey Jack cheese.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add sliced jalapeño peppers for a spicy kick.
- Use leftover turkey instead of chicken.
- Add black beans or corn to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to heat the skillet before adding the tortillas to ensure a crispy texture.
- Use a spatula to press down on the quesadillas while cooking to help seal the filling inside.
- Serve with a dollop of sour cream or guacamole on top.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with chopped fresh cilantro and sliced jalapeño peppers.
Garnishes:
Chopped fresh cilantro, sliced jalapeño peppers, sour cream, guacamole.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob.
Troubleshooting advice:
- If the quesadillas are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the filling is too dry, add a tablespoon of water or chicken broth to the skillet.
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:
Pollo Motuleño is a traditional Mexican dish from the Yucatan region. It is typically made with chicken, black beans, and plantains.
Flavor profiles:
Savory, smoky, slightly spicy.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican