Ingredients with Measurements:
- 1 lb. of chicken breast, cooked and shredded
- 1/2 cup of Recado Rojo paste
- 1/2 cup of water
- 1/2 cup of chopped onion
- 1/2 cup of chopped bell pepper
- 1/2 cup of chopped tomato
- 1/2 cup of chopped cilantro
- 1 cup of shredded cheese
- 8 tortillas
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a bowl, mix the Recado Rojo paste with water until it forms a smooth sauce.
2. In a non-stick skillet, sauté the onion, bell pepper, and tomato until they are soft.
3. Add the shredded chicken to the skillet and mix it with the sautéed vegetables.
4. Pour the Recado Rojo sauce over the chicken mixture and stir well.
5. Add the chopped cilantro to the skillet and stir again.
6. Place a tortilla on a flat surface and sprinkle some shredded cheese on one half of it.
7. Spoon some of the chicken mixture on top of the cheese.
8. Fold the tortilla in half and press it down gently.
9. Repeat with the remaining tortillas and chicken mixture.
10. Heat the non-stick skillet over medium heat.
11. Place the folded tortillas on the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
12. Remove the quesadillas from the skillet and cut them into wedges.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Total fat: 15g
Saturated fat: 7g
Cholesterol: 80mg
Sodium: 600mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 3g
Protein: 35g
Substitutions for ingredients:
- Chicken breast can be substituted with beef or pork.
- Recado Rojo paste can be substituted with any other Mexican seasoning paste.
- Chopped vegetables can be substituted with any other vegetables of your choice.
- Shredded cheese can be substituted with any other type of cheese.
Variations:
- Add some sliced jalapeños for a spicier version.
- Use flour tortillas instead of corn tortillas.
- Add some black beans to the chicken mixture for extra protein and fiber.
Tips and tricks:
- Make sure to cook the chicken thoroughly before shredding it.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas with the chicken mixture, or they will be difficult to fold.
- Serve the quesadillas with some sour cream and guacamole on the side.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them on a baking sheet and bake them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Arrange the quesadilla wedges on a platter and garnish with some chopped cilantro.
- Serve the quesadillas with some salsa and lime wedges on the side.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
- Sour cream
- Guacamole
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Cucumber and tomato salad
- Grilled vegetables
- Chips and salsa
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add a little bit of oil to the pan before cooking them.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to create some steam.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
- Recado Rojo is a traditional Mexican seasoning paste made with a blend of spices and achiote, a red seed used for coloring and flavoring.
Flavor profiles:
- The Recado Rojo paste gives the chicken mixture a rich and savory flavor, while the cheese adds a creamy and salty note. The tortilla provides a crispy and slightly nutty texture.
Serving suggestions:
- Serve the quesadillas as a main course for lunch or dinner.
- They can also be served as a snack or appetizer for a party or gathering.
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Region: Mexican