Quesadillas themselves don't require much of a receipe as the ingredient list along with prep is not as long when compared to other food receipes, though the chicken variation of a quesadilla is one of if not my favorite food in the world. The process is fairly short when it comes to both time and ingredients, making it convient whenever the urge for a quesadilla dawns upon you. As mentioned earlier a quesadilla is fairly customizable allowing the consumer to add whatever extra topping they choose.
Ingredients
Serving Size: 1-2 people
- Spices (1/2 Teaspoon Smoked Paprika, 1/2 Teaspoon Garlic Powder, 1/2 Teaspoon Oregano, 1/2 Teaspoon Cumin)
- Chicken Tenderloins (1 Pound, Tendoins Trimmed)
- Flour Tortillas (Burrito-Size, 10-inchs)
- Shredded Cheese (3 cups Mexican Blend or Monterey Jack)
Instructions
Preparation Time: 15 minutes
- In a small bowl, combine the salt, smoked paprika, garlic powder, oregano, and cumin. Stir to combine, sprinkle the spice mixture evenly all over the chicken.
- In a large nonstick skillet over medium-high heat, heat 1½ tablespoons of oil until shimmering. Add the chicken and cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Flip the chicken, reduce the heat to medium, and continue cooking until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a plate or cutting board. Shred the chicken
- Heat ½ tablespoon of oil in the skillet over medium heat. Place 1 tortilla in the skillet make sure to coat the bottom evenly with the oil.
- Sprinkle ¾ cup of the cheese evenly over top, leaving a ½-inch border around the edges. Spread about ⅓ cup of the chicken mixture over half of the tortilla.
- When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, 1 to 2 minutes per side
- Repeat with the remaining oil, tortillas, cheese, and filling, adjusting the heat as necessary. (Cover the cooked quesadillas lightly with foil to keep them warm.) Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges and serve with sour cream and lime wedges, if desired.
Serving your quesadilla:
Quesadillas are best served with sour cream, but don't stop there. Add on some hot sauce, guacamole, pico de gallo, homemade salsa (or salsa verde) to really take these quesadillas over the top.