Tuesday, January 4, 2011

Recipe: Chicken Quesadillas


My friends and I are making quesadillas my first night back at school, and I can't wait to try this recipe!


Easy grilled chicken quesadilla recipe

Chicken quesadilla recipe…for 4
*4 large flour tortillas
*About ¾ lb of grilled marinated chicken breast sliced thinly (use whatever marinade you like, a lime/soy based marinade works well for Mexican dishes)
*Sautéed onions and sweet peppers (about 1 big onion, and two sweet red peppers, sautéed until softened
1 heaping cup of refried black or pinto beans
¾ pound of grated cheese…use Monterey jack or a mixture of half cheddar and mozzarella.
Heat your heaviest frying pan on medium, and then spread a thin layer of refried beans over half of each open tortilla. On top of the beans lay the chicken, vegetables and cheese, and fold over in half so you have four half circles ready to be fried.
Lay as many as will fit in your heavy fry pan, and cook for about 2 minutes per side, or until browned and slightly crisped, flip over and repeat for the other side. Hold warm in a low over until all four of the quesadillas have been finished.
These are large enough to make a good meal for one each. Serve with a fresh tomato salsa, a spicy Mexican tomato or tomatillo salsa, guacamole and sour cream.
If you lack any of the above ingredients (except of course the tortillas or the cheese!) you can make these anyways, and they'll still be delicious.
If you wanna get fancy, combinations such as duck confit and mole, brie and pears or seared tuna and mango can transform the everyday quesadilla into a more urbane affair. You might end up sort of missing the point of the whole thing though!
Bold flavors, melted cheese and lots of salsas on the table...that's the real deal.

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