Chicken Quesadillas (Print Version)
# Ingredients:
01 -
1/2 teaspoon oregano, dried.
02 -
1 lime, sliced into wedges.
03 -
Sour cream for serving.
04 -
1/2 teaspoon cumin, ground.
05 -
4 soft, large tortillas (10-inch).
06 -
About 1 cup thick salsa.
07 -
1 pound chicken strips (tenderloin or breast).
08 -
1/2 cup water for sauce.
09 -
1/2 teaspoon garlic powder.
10 -
3 cups shredded Mexican cheese blend.
11 -
A splash of olive oil for frying.
12 -
3/4 teaspoon salt.
13 -
1/2 teaspoon smoked paprika.
# Instructions:
01 -
Stir spices in a bowl. Evenly coat the chicken pieces.
02 -
Warm oil in a pan. Cook chicken for 2-3 minutes on one side. Turn it over and let it go another few minutes. Remove from heat and shred.
03 -
Pour salsa and water into the pan. Simmer to thicken for around 7-9 minutes. Toss the shredded chicken back in and mix well.
04 -
Start with a clean skillet and heat up a drizzle of oil. Lay a tortilla flat, sprinkle cheese over it, add chicken to one half, and fold when cheese starts to melt.
05 -
Cook each side for 1-2 minutes until golden and crisp.
# Notes:
01 -
The filling can be made ahead of time.
02 -
Good for freezing.
03 -
Pick a good-quality cheese.
04 -
Snip off the tendons from the chicken.
05 -
Let quesadillas rest before slicing them up.
06 -
Keep half the filling aside for another meal.