Cheesy Chicken Quesadillas Recipe

When I say that I love Mexican food, I mean, I absolutely love it.  If I had to eat the same meal every day (other than pasta) it would be quesadillas.  It’s about time I make the amazing dish from scratch.  The leftovers also make an amazing breakfast sandwich!

 Here we go!

Ingredients

1/4 cup salsa

2 tbsp olive oil

2 tbsp fajita mix

1/4 cup sour cream

2 1/2 cups shredded Canadian Monterey Jack (Tex Mex/ any cheese you wish)

4 large flour tortilla shells or 8 medium ones

2 onions

1 red bell pepper

1 green bell pepper

1 or 2 tomatoes, diced

3 chicken breasts

8 strips of bacon, cooked & crumbled

1 to 2 avocado diced

2 limes

salt and pepper to taste

Instructions

 Slice the onions and the bell peppers into long strips (or diced- it depends on what you enjoy). Cut the chicken breasts into cubed pieces (or strips) and place in a bowl with 1 Tbsp of fajita mix, the salt and the pepper.  In a large skillet, on medium-high heat, add 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked- you shouldn’t see any pink parts.  Remove the chicken and put it to the side. *Instead of this, I cooked the chicken and the bacon at the same time- which was delicious because the juice from each got soaked up while it cooked. But it’s up to you.  (Also, if you don’t have time to cook the chicken or just want an easier version, you can just use a roasted full chicken from the supermarket and tear it in pieces!)

Add the bacon to the pan.  Once it is cooked to your liking, remove it from the heat and place it with the chicken. Once it has cooled, crumble it. Keep some of the drippings in the pan, then add the onion and cook it for a couple minutes until it is a bit translucent. Add the peppers and the other Tbsp of fajita mix and mix well. Cook for a couple more minutes.  Add the chicken and bacon back to the pan, mix everything together over the heat for another minute.

 

In another pan big enough to fit the tortillas, add a bit of the butter. Adding the butter/oil/spray to the pan is VERY important.  If not, the tortilla will end up sticking and you will have a hard time flipping it later on.

Add one tortilla.  Add a layer of shredded cheese then add a little bit of the chicken, onion and pepper mixture on top of the tortilla.  Then add the crumbled bacon and diced tomatoes and avocados.  Add another layer of cheese before you add another tortilla on top and gently press it down.

 

Cook on each side (flipping once) until the tortillas are golden brown and the cheese has melted. Remove it from the pan and cut it into quarters.  Serve with sour cream, salsa and the slices of limes as a garnish.

 

Another variation, which is more authentic, is simply using one tortilla per quesadilla.  You would place it in the pan and coat only half of it with the filling mixture.  Then, fold the other half on top and gently press down.  This way helps you keep the filling inside but both methods work well.

 

Baking Option

 

Preheat oven to 400 °F.

On a nonstick baking sheet, place the tortilla and assemble it as instructed above.

Bake in the oven for about 5-6 minutes on each side, flipping it once.  Keep an eye on it until it is golden brown and the cheese has melted.  Cut into quarters and serve with the extra salsa and sour cream.

It was so good that even my cat wanted some!

pip

Provecho!

Advertisements

Leave your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s