Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup cooked and shredded chicken breast
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped pickled jalapenos
- 2 tablespoons olive oil
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the red onion, green bell pepper, and red bell pepper to the skillet and sauté for 5 minutes or until the vegetables are tender.
3. Add the cooked and shredded chicken breast to the skillet and stir to combine with the vegetables.
4. Add the chopped cilantro and pickled jalapenos to the skillet and stir to combine.
5. Remove the skillet from the heat and set aside.
6. Place a flour tortilla on a flat surface and sprinkle 1/2 cup of shredded cheddar cheese on one half of the tortilla.
7. Spoon 1/4 of the chicken and vegetable mixture on top of the cheese.
8. Fold the other half of the tortilla over the filling to create a half-moon shape.
9. Repeat with the remaining tortillas, cheese, and chicken and vegetable mixture.
10. Heat a large skillet over medium-high heat.
11. Place a quesadilla in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
12. Repeat with the remaining quesadillas.
13. Cut each quesadilla into 4 wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 31g
- Carbohydrates: 35g
- Protein: 33g
- Sodium: 950mg
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any type of shredded cheese.
- Cooked and shredded chicken breast can be substituted with cooked and shredded beef, pork, or tofu.
- Red onion, green bell pepper, and red bell pepper can be substituted with any type of vegetable.
Variations:
- Add sliced mushrooms to the chicken and vegetable mixture.
- Use corn tortillas instead of flour tortillas.
- Add a dollop of sour cream or guacamole on top of the quesadilla before serving.
Tips and Tricks:
- Make sure to evenly distribute the cheese and chicken and vegetable mixture on the tortilla to ensure even cooking.
- Use a spatula to flip the quesadilla in the skillet to prevent the filling from falling out.
- 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 quesadilla in a skillet over medium-high heat and cook for 2-3 minutes on each side or until heated through.
Presentation Ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and sliced jalapenos.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
Pairings:
- Serve with a side of Spanish rice and refried beans.
Suggested Side Dishes:
- Spanish rice
- Refried beans
Troubleshooting Advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food History:
- The quesadilla is a traditional Mexican dish that dates back to the 16th century.
Flavor Profiles:
- The Słupski Chłopczyk Quesadilla is a savory and spicy dish with a combination of melted cheese, tender chicken, and sautéed vegetables.
Serving Suggestions:
- Serve hot as a main dish or as an appetizer.
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