Project Description
Chicken Quesadillas
Commonly known as corn tortillas. But flour tortillas are also preferred, especially in the states. As well as in Mexico, you’ll find most quesadillas loaded with Oaxaca cheese, a fibrous Mexican cheese. For our chicken quesadillas
, we use a combination of Monterey jack and cheddar, but you can substitute any melty cheese you prefer.
THE INGREDIENTS:
-
1 tbsp extra-virgin olive oil
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
-
1 lb. boneless skinless chicken breasts, sliced into strips
-
1/2 tsp of chili powder
-
1/2 tsp ground cumin
-
1/2 tsp dried oregano
-
4 medium flour tortillas
-
2 cups of shredded Monterey jack
-
2 cups of shredded cheddar
-
1 ripe avocado, sliced
-
1 tbsp of vegetable oil
-
2 scallions, thinly sliced
-
Sour cream, for serving
Instructions:
-
- In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
- Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
- Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side. Repeat to make 4 quesadillas.
- Slice into wedges and serve with sour cream.
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