Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup Spiedie marinade (store-bought or homemade)
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced red onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
For the Salsa:
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Large skillet
- Mixing bowl
Step-by-step instructions:
For the Spiedie Quesadillas:
1. In a large bowl, combine the chicken and Spiedie marinade. Toss to coat evenly and let marinate for at least 30 minutes, or up to 2 hours.
2. Preheat the grill or grill pan to medium-high heat.
3. Thread the chicken onto skewers and grill for 6-8 minutes, or until cooked through. Remove from skewers and set aside.
4. In a large skillet over medium heat, place one tortilla. Sprinkle 1/2 cup of shredded cheese on top of the tortilla, followed by 1/4 of the cooked chicken, 1/4 cup of diced red onion, 1/4 cup of diced green bell pepper, and 1/4 cup of diced tomato. Sprinkle with salt and pepper to taste.
5. Top with another tortilla and press down lightly with a spatula. Cook for 2-3 minutes, or until the cheese is melted and the tortilla is golden brown. Flip the quesadilla and cook for an additional 2-3 minutes on the other side.
6. Repeat with the remaining tortillas and ingredients.
7. Cut each quesadilla into quarters and serve hot, garnished with chopped cilantro.
For the Salsa:
1. In a mixing bowl, combine the diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. Stir to combine.
2. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Serve alongside the Spiedie Quesadillas.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan: Medium-high heat
Skillet: Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 530
Fat: 25g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 1180mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 4g
Protein: 45g
Substitutions for ingredients:
- Chicken: You can use pork or beef instead of chicken.
- Spiedie marinade: If you can't find Spiedie marinade, you can use Italian dressing instead.
- Monterey Jack cheese: You can use any type of cheese you like, such as cheddar, pepper jack, or mozzarella.
- Red onion: You can use white or yellow onion instead.
- Green bell pepper: You can use any color bell pepper you like, or omit it altogether.
- Tomato: You can use cherry tomatoes or grape tomatoes instead of diced tomatoes.
Variations:
- Vegetarian: Omit the chicken and add sautéed mushrooms, zucchini, and squash instead.
- Gluten-free: Use gluten-free tortillas instead of flour tortillas.
- Spicy: Add sliced jalapeños or a pinch of cayenne pepper to the quesadillas or salsa.
- Creamy: Add a dollop of sour cream or guacamole on top of the quesadillas.
Tips and tricks:
- If using wooden skewers for the chicken, soak them in water for at least 30 minutes before using to prevent them from burning on the grill.
- Don't overfill the quesadillas or they will be difficult to flip.
- Use a spatula to press down on the quesadillas while cooking to help the cheese melt evenly.
- For a crispier quesadilla, brush the tortillas with a little bit of oil before cooking.
Storage instructions:
Store any leftover Spiedie Quesadillas and salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through. To reheat the salsa, simply let it come to room temperature or microwave it for a few seconds.
Presentation ideas:
Arrange the Spiedie Quesadillas on a large platter and sprinkle with chopped cilantro. Serve the salsa in a small bowl on the side.
Garnishes:
Chopped cilantro, sliced jalapeños, diced avocado, sour cream, guacamole.
Pairings:
Serve the Spiedie Quesadillas with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, corn on the cob, grilled vegetables.
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, make sure it is well-greased with oil or butter.
- If the cheese is not melting evenly, try covering 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:
Spiedies are a type of marinated meat skewer that originated in Binghamton, New York in the 1920s. They are typically made with chunks of pork, chicken, or beef that are marinated in a special sauce made with vinegar, oil, and Italian herbs and spices.
Flavor profiles:
The Spiedie Quesadillas are savory and slightly tangy from the Spiedie marinade, with a creamy and melty texture from the cheese. The salsa is fresh and zesty, with a burst of flavor from the cilantro and lime juice.
Serving suggestions:
Serve the Spiedie Quesadillas and salsa with a cold beer or a margarita for a refreshing and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A