Chicken Quesadillas- Just in time for Cinco De Mayo!

IMG_2470I feel obligated to say “May the 4th be with you” because, i’ve seen it all over today! I’ve never watched a single one of those movies but, hey, it’s cute! : )

So Cinco De Mayo is a majorly over celebrated event in the United States if you ask me. It does, however, invite the reasoning to have tacos & salsa & so good guacamole and my personal favorite, Quesadillas! 

In the words of Madea “quazadillas”… if you don’t get that reference I am sorry and highly suggest you google Madea. Try the King size bag of skittles reference… :)

They have endless possibilities because let’s be honest: Cheese & Butter make all things glorious. They’re good with veggies or meat or cheese or all of the above really. I tend to prefer them with Chicken, cheese, onions, & peppers. The classic spin of Fajitas but, not. They are comforting because the cheese melts and holds everything together & makes you feel super satisfied at the end.

So, use whatever you wish but, make some. Make them for your family or your friend/co-worker who will inevitably drink too much tequila when you go out to celebrate. Share them with your friends because they are definitely a gathering type of dish! Also, click here to make use of my super easy and bad ass Guacamole! It’s so good, y’all!

guacamole

 

ChickenQuesadillas

Some thoughts of importance:

  • Don’t be afraid of butter in this endeavor. It just makes them better and it’s kinda a grilled cheese. The butter is required.
  • Heat your pan on medium high heat when you assemble the quesadilla. Watch it but, let it cook and slightly crisp the tortilla before you flip it.
  • Add cheese to each side of the quesadilla because you want the fillings to stay together until you cut them!
  • Don’t be afraid of seasoning on the chicken. It needs flavor.
  • Finally, serve them with Guacamole & salsa & sour cream! Add some beans & Rice for an authentic restaurant experience. Don’t forget the limes!

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You will need:

  1. A good sturdy frying pan; Cast Iron or something heavy will work best.
  2. To cut on your oven fan.. things get a little smoky cooking spices at a high heat.
  3. Patience. You’ll be saying “Get in my Belly” as soon as you lay the meat & veggies into the cheese!

The recipe is below & I cannot wait to hear about these! Hashtag your cooking & baking with #jenniferbakes ! I love seeing your creations! Here is wishing you a Happy Cinco De Mayo!

 

Love Jen


Chicken Quesadillas -So Buttery & Good!

Chicken Quesadillas -So Buttery & Good!

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts or 1 pound of chicken tenders
  • 2 Tablespoons Taco
  • Vegetable Or Olive Oil For Frying
  • 1 whole Large Onion
  • 1 whole Large Bell Pepper (colors of Your Choosing)
  • 12 whole Small Flour Tortillas (fajita Size & I prefer white corn)
  • 2-1/2 cups Grated Cheddar or whatever cheese you love
  • Butter, For Frying
  • Salsa or diced tomatoes, For Serving
  • Sour Cream, For Serving
  • Cilantro, For Serving
  • Guacamole, For Serving

Instructions

  1. Heat vegetable oil or olive oil in a skillet over high heat.
  2. Sprinkle both sides of the chicken with taco seasoning.
  3. Add the chicken to the skillet and saute over medium-high heat until done, about 5-6 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.
  4. In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.
  5. Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.
  6. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Don't be afraid of the cheese!
  7. Top with a little more grated cheese and top with a second tortilla.
  8. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.
  9. Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, and cilantro.

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