I've been making these for a long time...at least 15 years. They are a family favorite. We rarely eat out, but when we do, I would often order them if they were on the menu. If you share dishes they were easy to share. I no longer order them because we think these are better.
We went to one very popular local Mexican restaurant last year and I ordered them. They were awful. Truly. They had just tossed some unseasoned canned chicken between two soggy tortillas. I could not believe they would even serve something like that.
Here's a better version. 😉
Quesadillas
Chicken
Pepper-Seasoning Salt-Granulated Garlic
1 large diced onion
1 large green pepper, diced
1 diced jalapeño
Freshly grated sharp cheddar cheese (I find it melts better and adds more flavor than the pre-grated cheese)
* Season chicken with pepper, seasoning salt, and granulated garlic in cast iron skillet. Brown in a little oil and butter. Remove from skillet and cut into small pieces. I buy the large bags of chicken tenderloins at Sam's and use those.
In same skillet, add a touch more oil and over low-medium heat, saute onion, green pepper, and jalapeño until vegetables have softened and charred a bit on the edges - about 15 minutes. Stir in diced chicken.
Heat another cast iron pan (I have a cast iron griddle) over low heat and place a tortilla on it. I don't put anything on the griddle. Top with grated cheese. Layer chicken mixture, then a 2nd layer of cheese. Top with another tortilla. Flip when bottom tortilla has crisped up and browned a bit to cook other side. Remove and cut into wedges. Repeat.
Serve with salsa, sour cream or Mexican crema, and guacamole. If you come and stay for a few days, chances are pretty good that these will be on the menu.
5 comments:
These sounds delicious, I would love them!
Quesadillas is one of my favourite dish. Around here, we do like you but add diced tomatoes and corn to the chicken skillet just long enough to heat them up. Enjoy! ;^)
We love quesadillas and I used to make them almost exactly as you do but a friend served these and now it's our favorite way of making quesadillas--Quesadillas From Southern Living Cookbook
9 servings
3 TBS butter
9 (8-inch) flour tortillas
4 cups (16 ounces) shredded Monterey Jack cheese
12 Slices of bacon (I omit usually)
1 tomato seeded and chopped
4 pickled jalapeno peppers, finely chopped (I usually use fresh jalapeños)
1 tsp ground cumin
Spread butter on 1 side of each tortilla. Place tortillas buttered side down on ungreased baking sheet and set aside.
Combine cheese and next 4 ingredients, spoon evenly over half of each tortilla. Fold tortillas in half pressing lightly.
Bake at 400 for 5 minutes; turn quesadilla and bake 5 minutes more or until cheese melts and tortillas are lightly browned. Cut into wedges if desired (makes it easier to eat!) Spoon salsa over each tortilla if desired. Serve warm.
That's on the menu? I'll be over tomorrow (I wish...)
These sound delicious!! I make similar ones with HEB chicken fajita meat - I love their marinated chicken fajitas for almost everything, lol. We also love shrimp quesadillas using the little bitty shrimp - they go great with mango salsa, yummy and nice for a warm day. I do love the recipes you share, and so does my husband :-)
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