Wednesday, May 18, 2011

Chicken Quesadillas

Chicken Quesadillas
Serves: 4-6
OBJ: TCW be able to use leftover chicken, both dark & white meat, in a favorite Mexican dish of hers and hubbyJ

2-3 Cups shredded white or dark meat chicken
3 TBS canola oil
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
2 small yellow onions, sliced thin
2-3 Cups shredded extra sharp cheddar
S & P – Salt and Pepper
1 tsp red pepper flakes
4-6 burrito size tortillas
For side/garnish:
1 Cup sour cream
2 Cups Medium salsa

1.       In a large sauté pan, heat oil over medium heat
2.      Add onions, peppers (red and green), 1 tsp salt, 1 tsp pepper, and red pepper flakes, stir
3.      Heat over medium-low heat uncovered for about 15-20 minutes, until juices form on bottom on pan and veggies are soft
4.      Add shredded chicken and mix to combine, after a minute or so to heat through, turn off flame and cover until ready to use (Can be refrigerated for a later use)
5.      Lay out your  tortillas
6.      Working in an assembly line fashion, scatter ¼ cheese over half of each tortilla, top each half evenly with chicken/pepper sauté, scatter an additional ¼ C cheese on top, and a pinch S & P
7.      Close each tortilla and place something heavy (such as a plate) over each to allow to set for about 5-10 minutes
8.      Meanwhile, heat a large griddle pan over medium heat
9.      Add tortillas and replace plate to weigh down each quesadilla, flip after 5-8 minutes or until bottom is golden brown
10.  Leave the second ½ un-weighted (it will steam) and cook for an additional 5-8 minutes or until golden and crispy
11.  Serve alongside sour cream, salsa, chips and guacamole if desiredJ

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