Chicken Quesadillas

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Quesadillas make me think of summer, and even though it is in the middle of winter with snow and everything, I decided to make chicken quesadillas just to bring a bit of summer to our table. I based this on a post by Cher aka The Pasta Princess. Thanks for inspiring me to make this!

Quesadillas are quite easy to make and great if you like cheese. Yes, the “quesa” in the name refers to the Spanish for cheese (queso). We both love cheese, so it is strange that I had not made these before. I definitely will be making them again. The only difficult part is the flipping. Even when flipping the quesadillas on a plate it takes some practice to get it right. At least if you are as clumsy as I am…

I always use boneless skinless chicken thighs instead of breast because it is not as dry and has more flavor, and so I did in this case as well. I fried the chicken along with the peppers and onions rather than grilling. I thought the salsa (pico de gallo) had a bit too much lime juice, so next time I will make it with the juice of only one lime rather than two (already corrected below).

Ingredients

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For 2 servings

225 grams (.5 lb) skinless, boneless chicken thighs, cut into strips

1 Tbsp olive oil

1 red onion, thinly sliced

1 green bell pepper, cut into strips

1 clove garlic, minced

4 flour tortillas (30 cm/12″)

150 grams (1 cup) shredded flavorful cheese that melts easily

sour cream and fresh cilantro, for topping

For the salsa / pico de gallo

diced tomatoes

1 red onion, finely chopped

juice of 1 lime

2 Tbsp chopped fresh cilantro

1 jalapeno or other chile pepper, seeded and minced

salt and freshly ground black pepper to taste

Preparation

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Combine the ingredients for the salsa in a bowl.

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Stir to mix and set aside.

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Heat the olive oil in a non-stick frying pan and add the onions and bell pepper.

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Sauté until the onion is golden. Then add the chicken.

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Sauté until the chicken is colored on all sides. Lower the heat, add the garlic, and continue to sauté over low heat until the chicken is just cooked through.

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Add half of the salsa.

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Stir for another minute.

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Heat up a large frying pan and add a tortilla.

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Spread out 1/4 of the shredded cheese on the tortilla.

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Spread out half of the chicken mixture on the tortilla and finish with another 1/4 of the cheese.

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Cover with another tortilla and cook until the cheese starts to melt. Now cover with a large plate.

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Flip the tortilla onto the plate and then let it glide into the pan.

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Cook a few minutes longer.

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Slide the quesadilla onto the plate when it’s finished and repeat the whole process to make the second quesadilla.

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To serve, cut into quarters and garnish with remaining salsa, cilantro, and sour cream.

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21 thoughts on “Chicken Quesadillas

  1. These sound delicious, Stefan, right down to your serving suggestion. Whether for a meal or snack, freshly-made quesadillas are a great dish to make and so easy, too.
    I once helped a friend do some contacting work at a Latino household. Every day the Lady of the House would make tortillas for the family supper, as well as a few to make quesadillas for her children as after-school snacks. Of course, she included us in the snack. I was so sorry to see that job end. 🙂

    Like

  2. Nicely done, Stefan. We love quesadillas and these look great! It’s such a simple, easy and fun meal that is full of flavor. Now, you just need the flan for dessert and you’re set. 😉

    Like

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