Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
- Salsa, for serving
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
2. Add the red bell pepper, jalapeño pepper, chili powder, cumin, garlic powder, salt, and pepper to the skillet. Cook for an additional 3-5 minutes, until the peppers are tender.
3. Remove the skillet from the heat and set aside.
4. Place a tortilla in a large skillet over medium heat. Sprinkle 1/2 cup of shredded cheese on one half of the tortilla.
5. Spoon 1/4 of the chicken mixture over the cheese.
6. Sprinkle 1 tablespoon of chopped cilantro over the chicken.
7. Fold the tortilla in half and press down lightly with a spatula.
8. Cook for 2-3 minutes, until the cheese is melted and the tortilla is golden brown.
9. Carefully flip the quesadilla over and cook for an additional 2-3 minutes on the other side.
10. Repeat with the remaining tortillas, cheese, chicken mixture, and cilantro.
11. Cut the quesadillas into wedges and serve with sour cream and salsa.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking chicken and peppers; medium heat for cooking quesadillas
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 26g
Carbohydrates: 35g
Protein: 42g
Sodium: 820mg
Sugar: 3g
Substitutions for ingredients:
- Use boneless, skinless chicken thighs instead of chicken breasts
- Use a green bell pepper instead of a red bell pepper
- Use a serrano pepper instead of a jalapeño pepper
- Use a different type of cheese, such as cheddar or pepper jack
Variations:
- Add sliced onions to the chicken and pepper mixture
- Use leftover shredded chicken instead of cooking fresh chicken
- Add black beans or corn to the chicken and pepper mixture
- Use corn tortillas instead of flour tortillas
Tips and tricks:
- Make sure the skillet is hot before adding the tortilla to ensure a crispy quesadilla
- Use a pizza cutter to easily cut the quesadillas into wedges
- Serve with guacamole or hot sauce for extra flavor
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in a skillet over medium heat until heated through, about 5-7 minutes.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, guacamole, hot sauce
Pairings:
Serve with a side of Mexican rice and a cold beer.
Suggested side dishes:
Mexican rice, black beans, corn salad
Troubleshooting advice:
- If the quesadilla is not crispy enough, increase the heat and cook for an additional minute on each side.
- 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 the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
Spicy, cheesy, savory
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican