Ingredients with Measurements:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1/2 red onion, diced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
- Salsa, for serving
Special equipment needed:
- Large skillet
- Spatula
- Cutting board
- Knife
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add red bell pepper, jalapeño pepper, and red onion. Cook until vegetables are tender, about 5 minutes.
3. Add cooked and shredded chicken to the skillet. Sprinkle chili powder, cumin, garlic powder, salt, and pepper over the chicken and vegetables. Stir to combine.
4. Cook for an additional 5 minutes, stirring occasionally.
5. Heat a large skillet or griddle over medium-high heat.
6. Place a tortilla on the skillet. Sprinkle 1/2 cup of shredded cheddar cheese on one half of the tortilla.
7. Spoon 1/4 of the chicken mixture on top of the cheese.
8. Sprinkle 1 tablespoon of chopped cilantro on top of the chicken mixture.
9. Fold the tortilla in half, pressing down with a spatula to seal the edges.
10. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
11. Repeat with remaining tortillas and ingredients.
12. Cut each quesadilla into wedges and serve with sour cream and salsa.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 468
Fat: 23g
Saturated Fat: 11g
Cholesterol: 106mg
Sodium: 678mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Protein: 36g
Substitutions for ingredients:
- Use green bell pepper instead of red bell pepper.
- Use poblano pepper instead of jalapeño pepper.
- Use green onion instead of red onion.
- Use Monterey Jack cheese instead of cheddar cheese.
Variations:
- Add black beans or corn to the chicken mixture.
- Use leftover cooked steak or pork instead of chicken.
- Add sliced avocado or guacamole to the quesadillas.
Tips and tricks:
- Make sure to seal the edges of the quesadillas well to prevent the filling from falling out.
- Use a sharp knife to cut the quesadillas into wedges.
- Serve with additional toppings such as sliced jalapeños, diced tomatoes, or hot sauce.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapeños, diced tomatoes, hot sauce
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, cook them for an additional minute on each side.
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 a popular street food. They are typically made with cheese and a variety of fillings, such as chicken, beef, or vegetables.
Flavor profiles:
Spicy, savory, cheesy
Serving suggestions:
Serve as an appetizer or main dish.
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