I’m re-visiting my chicken quesadilla recipe/method and adding it here. This is a great quick meal when you have a few key ingredients on hand.
- 1 pound ground chicken
- 1/2 onion diced
- 2 Tablespoons vegetable oil
- 1-7oz. can of chopped green chiles
- 1-4oz. can of chopped jalapenos (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 8 oz. bag of shredded Mexican blend cheese
- Chopped Roma tomatoes (optional)
- Chopped Avocado (optional)
- Chopped Cilantro (optional)
- Salsa of your choice
- Sour cream
Saute onion in heated vegetable oil until translucent.
Add the ground chicken, chilies, and seasonings.
Cook until chicken is no longer pink.
Photo 1, Prepare 2 large pans by sprinkling shredded cheese on the bottom over medium heat.
Photo 2, Add tortillas of your choice on top of the melting cheese.
With a spatula turner shift the tortilla a little in the pan making sure the cheese is sticking to the bottom of the tortilla.
Photo 3, When the tortilla moves easily add a small layer of cheese on top of only one of the tortillas and then the cooked chicken mixture and other ingredients you desire to the same tortilla in the pan.
Now add cheese as the final layer.
Photo 4, Flip the 2nd tortilla over in the second pan to warm it a little.
Photo 5, Now place that tortilla on top of the tortilla with the all the ingredients.
Photo 6, Slide the tortilla onto a cutting board or plate and slice into serving sized pieces with a knife or pizza cutter.
Top with some avocado, sour cream and salsa and enjoy.
We had a Southwest salad to go along side, too.
The melted cheese in the pan that adheres to the tortillas gives the tortillas a nice crispy layer of goodness.