Chicken Quesadillas II

Chicken Quesadillas II Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Chicken Quesadillas II is a delicious and satisfying dish that is perfect for a quick and easy meal. These quesadillas are filled with shredded rotisserie chicken, onions, garlic, hot peppers, and cheese, all wrapped in a crispy tortilla. They are perfect for a family dinner or a casual get-together with friends.

History

Quesadillas have been a popular dish in Mexican cuisine for centuries. The word "quesadilla" comes from the Spanish word "queso," which means cheese. Originally, quesadillas were made with just cheese and tortillas, but over time, different fillings like chicken, beef, and vegetables have been added to create a variety of flavors.

Ingredients

3.5 cups of shredded cooked rotisserie chicken (from a 2.5 lb (1.13 kg) bird)
0.75 tsp of salt
0.5 tsp of black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tbsp of vegetable oil
2 large garlic cloves, thinly sliced
5 oz (142 g) of coarsely grated monterey jack cheese (with or without hot peppers; 2 cups)
8 (7 inches) flour tortillas

How to prepare

Sprinkle 0.5 tsp of salt and 0.25 tsp of pepper on the chicken.
In a 10- to 12-inch skillet, cook the onion with the remaining 0.25 tsp of salt and 0.25 tsp of pepper in oil over moderate heat. Stir occasionally until the onion turns golden, about 6 minutes.
Add the garlic to the skillet and cook for about 1 minute, stirring continuously until fragrant. Then, transfer the mixture to a large bowl.
Combine the chicken with the onion mixture and cheese.
Place 1 tortilla on a cutting board and spread 0.5 cup of the chicken mixture over half of the tortilla. Fold the other half over to form a half-moon shape, pressing firmly on the seam.
Repeat the previous step to assemble 7 more quesadillas.
Heat a lightly oiled grill pan over high heat until it starts to smoke. Then, reduce the heat to moderate and grill the quesadillas, 2 at a time, flipping them once. Cook until the cheese is melted and golden brown grill marks appear, about 4 minutes per batch.
Transfer the quesadillas to a cutting board using a spatula and cut them in half.

Variations

Add diced tomatoes, bell peppers, or corn for extra flavor and texture.
Use different types of cheese like cheddar, Monterey Jack, or pepper jack for a different taste.
Substitute the chicken with beef, shrimp, or tofu for a different protein option.

Cooking Tips & Tricks

Make sure to cook the onions until they are golden brown to bring out their natural sweetness.

- Use a mix of hot peppers for a spicy kick, or adjust the amount to suit your taste.

- Grilling the quesadillas adds a smoky flavor and crispy texture to the dish.

Serving Suggestions

Serve Chicken Quesadillas II with salsa, guacamole, sour cream, or a side salad for a complete meal.

Cooking Techniques

Grilling the quesadillas adds a smoky flavor and crispy texture to the dish. You can also bake them in the oven or cook them on a stovetop skillet.

Ingredient Substitutions

If you don't have rotisserie chicken, you can use cooked chicken breast or thigh meat. You can also use store-bought cooked chicken strips.

Make Ahead Tips

You can prepare the chicken filling ahead of time and assemble the quesadillas just before grilling. Store the filling in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve the quesadillas on a platter with a garnish of fresh cilantro or sliced jalapenos for a colorful presentation.

Pairing Recommendations

Chicken Quesadillas II pair well with a cold beer, margarita, or a glass of iced tea. For a complete meal, serve them with Mexican rice and refried beans.

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 (180°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Quesadillas II contains approximately 300 calories.

Carbohydrates

Each serving of Chicken Quesadillas II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chicken Quesadillas II contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Quesadillas II contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken Quesadillas II are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and wheat (tortillas).

Summary

Chicken Quesadillas II are a balanced meal with a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a meal.

Summary

Chicken Quesadillas II are a delicious and satisfying dish that is perfect for a quick and easy meal. They are filled with shredded rotisserie chicken, onions, garlic, hot peppers, and cheese, all wrapped in a crispy tortilla. With a good mix of carbohydrates, fats, and proteins, as well as vitamins and minerals, they are a nutritious choice for a meal. Serve them with salsa, guacamole, sour cream, or a side salad for a complete meal. Enjoy!

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Chicken Quesadillas II. It was a warm summer evening, and I had just finished a long day of work in the garden. I was craving something spicy and satisfying for dinner, but I was tired of my usual go-to recipes.

I decided to take a walk down to the local farmer's market to see if I could find some inspiration. As I wandered through the stalls, the smell of fresh herbs and spices filled the air. I passed by a stand selling homemade salsa and couldn't resist grabbing a jar of their fiery mango habanero blend.

As I continued on, I came across a vendor selling plump, juicy chicken breasts. The vendor, a kind woman with a warm smile, told me about her favorite way to prepare them - by marinating them in a mixture of lime juice, garlic, and cumin before grilling them to perfection. I knew then and there that I had to try making Chicken Quesadillas II with these ingredients.

When I got back home, I wasted no time getting to work in the kitchen. I started by marinating the chicken breasts in the tangy lime juice, minced garlic, and fragrant cumin. While the chicken was soaking up all those delicious flavors, I chopped up some bell peppers, onions, and jalapenos to add a kick of heat to the quesadillas.

Once the chicken had finished marinating, I fired up the grill and cooked it until it was golden brown and juicy. I then sliced it into thin strips and set it aside to cool slightly. In a large skillet, I sautéed the peppers, onions, and jalapenos until they were soft and caramelized, adding in a generous spoonful of the mango habanero salsa for extra flavor.

Next, I assembled the quesadillas by layering the grilled chicken, sautéed vegetables, and a handful of shredded cheese onto a large flour tortilla. I folded it over and pressed it down with a spatula, letting the cheese melt and the tortilla crisp up to golden perfection.

As I took my first bite of the Chicken Quesadillas II, I was blown away by the explosion of flavors in my mouth. The tangy lime-marinated chicken paired perfectly with the smoky grilled vegetables and spicy salsa. The melted cheese held everything together in a gooey, delicious mess that I couldn't get enough of.

I knew right then and there that this recipe would become a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy weeknights when I wanted something quick and satisfying. Each time I made it, I remembered that warm summer evening at the farmer's market and how a chance encounter led me to discover this mouthwatering dish.

Now, whenever I make Chicken Quesadillas II, I think of all the people and places that inspired me to create it. From the friendly vendor at the farmer's market to the spicy salsa that added the perfect kick, each ingredient holds a special memory for me. And as I sit down to enjoy a plate of these delicious quesadillas, I am filled with gratitude for the culinary journey that brought me to this moment.