So last night when I got home I had the grand idea to make some quesadillas since it is quick and easy. The recipe is easy and should take no more then 30 minutes from start to consumption. I made 2 types so it too a bit longer, but if you are working with a crowd it can go by much quicker if you have a flat top grill or an electronic griddle.
What you will need:
One small can of green chilies diced
2 cloves of garlic, each smashed and diced
1/4 medium yellow onion, diced
Pinch of sea salt
1/2 pinch of fresh ground pepper
1 package of Mexican blend cheese
Corn or flour tortillas (depends on what you like)
Extra virgin olive oil
1 frozen chicken breast
Homemade/store bought pico de gallo
Salsa of your choosing
Homemade/store bought guacamole
To start, take the frozen chicken breast and dice it into small chunks, about 1/8 to 1/4 inch squares and set aside in a bowl. working with frozen chicken is easier to slice thin to dice up then it is thawed. Clean your work area so you do not cross contaminate. Dice the onion and set aside. Crush the garlic the old fashion way with a knife and dice or you can just crush the garlic in a press (no need to dice) and add to the diced onions.
In a non-stick skillet heat about a tablespoon of EVOO then add the onions and garlic. Add the chicken when you start to see the onions are start to clarify. Add 1/2 can of green chilies. You can place the rest of the can in a ziplock bag and freeze. Saute the mixture till the juice has fully absorbed and the chicken starts to brown, set aside in a bowl.
On a flat top griddle or an electric griddle, place 3-4 tortillas and turn to heat to medium. Sprinkle a little (or a lot) or cheese, spread some of the meat mixture, sprinkle with a little cheese and place another tortilla on top. once the bottom tortilla looks like it is toasting, flip them over gently and cook till it is toasted evenly. This should produce about 4-5 small quesadillas.
You can use these as a meal for 2 or double the recipe and make appetizers for a party! Serve with sour cream, salsa, pico de gallo, sliced avocado, guacamole, etc. You can also vary the type of meat that you use as well from steak, pork, vegetables, turkey, ground meats and just cheese with the chilies. I do not recommend fish since it can be a bit much in flavor as well as flaky when cooking.
Filed under: Uncategorized