Sunday, May 5, 2013

Chicken Quesadillas


2 tbsp             Canola oil
1 lb                  Skinless, boneless chicken breasts, thinly sliced
1 tsp                Chili powder

½ tsp               Cumin powder

A dash of salt & pepper


1 tsp                Canola oil
1 small             Onion, diced
½                     Green bell pepper, seeded and diced
½                     Red bell pepper, seeded and diced

½                     Yellow bell pepper, seeded and diced

A dash of salt & pepper

8                      Corn tortillas
2 cups              Cheddar cheese, grated  


Heat oil in a skillet over medium high heat. Season raw chicken in a bowl with salt, pepper, chili and cumin. Add the chicken to the skillet and saute over medium-high heat for 5 minutes until cooked. Remove the chicken from the skillet and set aside.

Add the remaining 1 teaspoon of oil to the skillet put back over medium high heat. Toss in the onions and peppers and cook until onions start to brown, 3 to 4 minutes. Season with salt and pepper. Remove and set aside.

Using the same skillet, start by placing a corn tortilla in the skillet. Assemble the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked onions & peppers. Add a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, Continue cooking until the second side is golden. Repeat with the remaining corn tortillas and filling.

Transfer quesadilla onto a cutting board and cut into wedges and serve with salsa and sour cream.

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