Chicken Quesadillas I

Chicken Quesadillas I Recipe from Mexico with Fresh Ingredients

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chicken quesadillas are a delicious and satisfying dish that combines tender chicken, melted cheese, and flavorful vegetables all wrapped up in a warm tortilla. This recipe is perfect for a quick and easy weeknight meal or for entertaining guests.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. The word "quesadilla" comes from the Spanish word "queso," which means cheese. Traditionally, quesadillas are made with a tortilla filled with cheese and other ingredients, then folded in half and cooked until the cheese is melted. This recipe puts a twist on the classic quesadilla by adding chicken and a variety of vegetables for added flavor and nutrition.

Ingredients

2 skinless, boneless half chicken breasts
0.25 cup white wine
2 tbsp chili powder
1 red bell pepper
8 corn tortillas
10 kalamata olives, pitted and sliced
5 mushrooms, sliced
2 cup low-fat cheese
0.5 cup fresh salsa or 1 tomato, chopped and seasoned with tabasco sauce to taste

Guacamole

2 pinches salt
2 small cloves garlic
1 avocado
1 sprig cilantro
1 tbsp plain yogurt
1.5 tsp freshly squeezed lime juice (0.5 lime)
2 tbsp minced onion
1 small jalapeno pepper, diced (optional)

How to prepare

Preheat the oven to 400°F (204°C).
Place the chicken breasts in a shallow glass baking dish.
Pour the wine over the chicken breasts and sprinkle them with some of the chili powder.
Bake for 10 minutes, then flip the chicken breasts over and sprinkle with the remaining chili powder.
Bake for an additional 10 minutes.
The chicken breasts should be tender and cooked through.
Allow the chicken to cool, then slice it into strips.
Pour the leftover baking juices into a covered plastic dish and refrigerate.
Broil the red bell pepper on a shallow baking pan, turning it to brown and blister all sides.
Remove the pepper from the oven and place it in a small brown bag, then twist the bag closed.
Once the pepper is completely cooled, peel off the skin, scrape out the seeds, and slice the pepper into strips.
Arrange the tortillas on the baking pan and evenly distribute the chicken, pepper strips, olives, and mushrooms on top.
Sprinkle 4 tbsp of cheese on each tortilla and bake until the cheese melts, usually 5-10 minutes.
Bake for longer if you prefer crispy tortillas.

Guacamole

Meanwhile, prepare the guacamole: sprinkle some salt into a bowl and mash the garlic against it with a fork.
The salt grains will help to mash the garlic.
Using the same fork, mash the avocado in the same bowl.
Add the cilantro, yogurt, lime, onions, and pepper to the bowl.
Serve the guacamole immediately.
Serve the quesadillas hot with the guacamole and salsa on the side.

Variations

Add in some black beans or corn for extra fiber and protein.
Use different types of cheese such as cheddar, Monterey Jack, or pepper jack for a different flavor.
Spice it up with some jalapenos or hot sauce for a kick of heat.

Cooking Tips & Tricks

To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking the chicken breasts from scratch.

- Be sure to slice the chicken thinly to ensure it cooks evenly and is tender.

- You can customize the filling of the quesadillas with your favorite vegetables or add in some beans for extra protein.

- For a crispy quesadilla, cook it on a skillet with a little bit of oil until golden brown on both sides.

Serving Suggestions

Serve these chicken quesadillas with a side of salsa, sour cream, and extra guacamole for dipping. You can also add a side salad or some Mexican rice for a complete meal.

Cooking Techniques

Baking the chicken breasts ensures they are tender and juicy.

- Broiling the red bell pepper adds a smoky flavor to the quesadillas.

- Melting the cheese on top of the tortillas in the oven ensures a gooey and delicious filling.

Ingredient Substitutions

You can use any type of protein such as beef, shrimp, or tofu instead of chicken.

- Feel free to swap out the vegetables for your favorites such as onions, zucchini, or spinach.

- If you don't have white wine, you can use chicken broth or water as a substitute.

Make Ahead Tips

You can prepare the chicken, vegetables, and guacamole ahead of time and assemble the quesadillas just before baking. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Serve these chicken quesadillas on a platter with a garnish of fresh cilantro and a wedge of lime. You can also cut them into wedges for easy serving.

Pairing Recommendations

These chicken quesadillas pair well with a cold beer, a margarita, or a glass of iced tea. You can also serve them with a side of Mexican street corn or a fresh fruit salad.

Storage and Reheating Instructions

Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of these chicken quesadillas contains approximately 350 calories.

Carbohydrates

Each serving of these chicken quesadillas contains approximately 30 grams of carbohydrates.

Fats

Each serving of these chicken quesadillas contains approximately 15 grams of fat.

Proteins

Each serving of these chicken quesadillas contains approximately 20 grams of protein.

Vitamins and minerals

These chicken quesadillas are a good source of vitamin C from the red bell pepper and avocado in the guacamole. They also provide calcium from the cheese and various other vitamins and minerals from the vegetables.

Alergens

This recipe contains dairy (cheese) and gluten (tortillas). It can be made gluten-free by using gluten-free tortillas.

Summary

These chicken quesadillas are a balanced meal that provides a good mix of carbohydrates, fats, and proteins. They are also packed with vitamins and minerals from the vegetables and avocado in the guacamole.

Summary

These chicken quesadillas are a delicious and satisfying meal that is perfect for any occasion. With a flavorful filling of chicken, cheese, and vegetables, and a side of creamy guacamole, they are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chicken Quesadillas. It was many years ago, during a trip to Mexico with my husband. We had stumbled upon a quaint little restaurant in a bustling market, where the aroma of sizzling meats and spices filled the air.

As we sat down at a table covered in brightly colored linens, I couldn't help but notice the tantalizing smell coming from the kitchen. I asked our server what was cooking, and he proudly told me they were preparing their famous Chicken Quesadillas. Intrigued, I asked if I could watch the chef at work.

The chef, a kindly woman with weathered hands and a warm smile, showed me how she marinated the chicken in a blend of spices and citrus juices before grilling it to perfection. She then demonstrated how to assemble the quesadillas, layering the grilled chicken with melted cheese and fresh vegetables onto a warm tortilla.

I was captivated by the simplicity and beauty of the dish, and I knew I had to learn how to make it myself. The chef graciously shared her recipe with me, along with some tips and tricks she had picked up over the years. I took careful notes, determined to recreate the flavors of that memorable meal back home.

When we returned from our trip, I wasted no time in gathering the ingredients needed to make Chicken Quesadillas. I marinated the chicken just as the chef had shown me, letting it soak up the flavors of garlic, cumin, and lime. As it grilled on the stovetop, the savory aroma filled the kitchen, transporting me back to that bustling market in Mexico.

I carefully assembled the quesadillas, layering the chicken with oozy melted cheese and colorful bell peppers. I cooked them until the tortillas were golden and crispy, just like the ones I had enjoyed in that little restaurant. As I took my first bite, I was transported back to that sunny afternoon in Mexico, surrounded by the sights and sounds of a vibrant culture.

From that moment on, Chicken Quesadillas became a staple in our household. I would make them for family gatherings, potlucks with friends, and even just for a cozy night in with my husband. Each time I made them, I would think back to that chance encounter with the chef in Mexico, grateful for the gift of her recipe and the memories it brought back.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch with different spices and fillings. But no matter how many variations I try, the essence of those Chicken Quesadillas from that little restaurant in Mexico always shines through.

As I sit here now, reflecting on that fateful day when I first learned to make Chicken Quesadillas, I am filled with gratitude for the experiences and people that have shaped my love for cooking. Each recipe I have collected over the years tells a story, a memory of a moment in time that brings me joy and comfort with every bite.

And so, as I prepare to make Chicken Quesadillas once again for my family tonight, I do so with a heart full of gratitude for the chef who shared her recipe with me, and for the journey that has led me to this moment of culinary delight.