13 April, 2016

Chicken Quesadillas

Chicken Quesadillas
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These are the perfect appetizer for a Mexican dinner or a Cinco de Mayo party. These come out a little bit fat, which is the way I love them. Using salsa is a bit of a short cut, so if you’re feeling a bit more ambitious you can chop fresh jalapeno, tomatoes, garlic, onion, salt and cilantro to make a quick pico de gallo for the chicken and for the rice.

I also prefer colby-jack cheese for my quesaddilas but I know many people like cheddar, so feel free to use cheddar on your chicken quesadillas.

Chicken Quesadillas

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
Meal type Appetizer
Misc Serve Hot
Region Mexican
Chicken quesadillas are a perfect appetizer for a Mexican meal or for a Cinco de Mayo party.

Ingredients

  • 2lb Chicken (tenders or breasts cut into strips)
  • 6 Flour Tortillas
  • 1/2 cup Salsa
  • 1/2 Onion (chopped)
  • 3 cloves Garlic (sliced)
  • 2 tablespoons Cilantro (chopped)
  • 1/2 cup white rice
  • 2 tablespoons salsa
  • 1/4 teaspoon Ground Cummin
  • 1 tablespoon Butter
  • 2 cups Colby Jack Cheese

Directions

Mexican Rice
Step 1
Melt butter in a saucepan that has a lid that fits tightly. Once the butter is melted add the rice and stir so it is coated with the butter. Once the rice is slightly fried, it should be a very light tan color, add 1 cup of water, 1/2 cup of salsa and ground cummin and stir it all together. Bring the water to bowl and turn the burner to low and cook covered for 15 minutes.
Step 2
Put a tablespoon of oil in a frying pan and heat. Once the oil is ready add the onion and garlic. Sautee the onion and garlic for about 5 minutes, stirring constantly. Add the chicken. Once the chicken in cooked add cilantro and salsa and stir it all together over medium heat. Cook it all together for about 3 minutes and remove from heat.
Step 3
Chop up or shred the chicken with the onions, garlic, cilantro and salsa.
Step 4
Put shredded cheese on half of one tortilla. Next put a layer of chicken, then a layer of rice and finally another layer of cheese and fold the tortilla over to hold all the ingredients. Cook in a frying pan on medium heat, flipping the quesadilla regularly to keep it from burning while melting the cheese inside.
Step 5
Repeat step 4 until all the tortillas are used up.
Step 6
Serve while still hot.