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Jesse’s Chicken Quesadillas

Jesse's Chicken QuesadillasI prepared this dish for a fundraiser in City Market last week. I was asked to prepare something light and healthy that kids would enjoy. I had to laugh because “healthy” and “kids” don’t typically go hand in hand. But, at the suggestion of a friend, this was a good alternative. Flavorful and light without being too greasy or heavy. Give them a try. They are incredibly easy to make. And by all means, whenever possible, use quality ingredients. It does make a difference.

 

Ingredients:

  • 2-3 bonelesss, skinless chicken breasts
  • flour tortillas
  • shredded Cheddar and Jack cheeses
  • 1 can of black beans
  • 1 red onion, sliced thinly
  • 1 bunch of cilantro, chopped.

 

Directions:

Season chicken with salt, pepper and garlic powder. Of course, you can add more seasonings if you like. A dash of chili powder, cayenne pepper or cumin never hurt anyone. Cook the chicken in a saute pan with a TINY bit of olive oil. Cooking spray works, as well. Once the chicken is done, set aside in a bowl.

While the chicken is cooking, slice the red onion as thinly as possible. Add them to the pan and cook slowly until they become translucent. Caramelized is better. That takes longer. I like to add a small small bit of salt to my onions. Chef Emeril Lagasse very wisely says “I don’t know where you get your onions, but mine don’t come seasoned.” It does make a difference in depth of flavor. When the onions are done, set them aside. Be careful not to dry them out.

Ok, once all of this prep (about 20 minutes worth) is done, it’s time to build a quesadilla.

If you have a non stick pan, better. If you don’t, you should. However, grab a skillet and spray it with non-stick cooking spray. Add a tortilla to the pan. I like to build them in the pan. T heat starts to melt the cheese immediately.

Chopped your chicken as small as possible (lasts longer) and start building. A small layer of chicken, shredded cheese, beans, onions, and cilantro. Make sure the layer of these ingredients is spread and even. If you bunch all of this in the middle of the tortilla, it won’t work and it will fall apart.

Top with another tortilla and let it warm up. On low heat. You aren’t cooking anything. All of this is already cooked. You are heating it through. Making the cheese ooey and gooey so it will all stick together. Flip the quesadilla once toasting the other side.

Cut in quarters and serve.

 

 

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