Spicy Chicken Quesadillas Recipe

1/14/2022 6:00:00 PM

Shredded chicken kicked up with jalapeño and pepper Jack cheese makes a hearty filling for these flaky quesadillas.

Cheese, Chicken

Shredded chicken kicked up with jalapeño and pepper Jack cheese makes a hearty filling for these flaky quesadillas.

The keys to kickass quesadillas are mixing the filling right in with the cheese and using enough oil to get the tortillas to puff and crisp up golden brown.

1 tablespoon (12g) minced pickled jalapeño1 tablespoon (12g) minced fresh cilantro leaves4 ounces (115g) shredded pepper Jack cheese2 (8-inch) flour tortillas2 tablespoons (30ml) vegetable oilSaltDirectionsCombine chicken, jalapeño, cilantro, and pepper Jack in a medium bowl and mix to combine. Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

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shredded chicken is so underrated! great for salads, pastas and of courde quesadillas!!

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3 ounces (85g) shredded cooked chicken breast 1 tablespoon (12g) minced pickled jalapeño 1 tablespoon (12g) minced fresh cilantro leaves 4 ounces (115g) shredded pepper Jack cheese 2 (8-inch) flour tortillas 2 tablespoons (30ml) vegetable oil Salt Directions Combine chicken, jalapeño, cilantro, and pepper Jack in a medium bowl and mix to combine.baked beans , but don’t underestimate its ability to make delicious chicken wings for game day.baked beans , but don’t underestimate its ability to make delicious chicken wings for game day.?.

Spread half of mixture evenly over half of one tortilla, leaving a 1/2-inch border. Fold tortilla over and seal edges by pressing down firmly. Peach, Bacon & Bourbon BBQ Sauce Fish Sauce “Want the tenderest chicken wings with a sticky glaze and glassy skin?” Why yes, Sohla, yes I do. Repeat with remaining filling and second tortilla. How does she do it? She starts with a dry brine before roasting the wings. Heat oil in a 10-inch cast iron or nonstick skillet over medium heat until shimmering. While they cook, make the fish sauce glaze, which is nothing short of a miracle: It’s made with fish sauce, finely grated garlic (but please do not use the pre-minced stuff in a jar), Thai green chiles, and the zest and juice of four limes. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes.

Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on second side, about 2 minutes longer. They achieve their remarkable duality of flavors with honey and brown sugar (the sweet stuff), soy sauce and rice vinegar (that savory edge), fresh ginger (a little heat), and chile flakes, or better yet, Korean fermented chile (a lot of heat). They achieve their remarkable duality of flavors with honey and brown sugar (the sweet stuff), soy sauce and rice vinegar (that savory edge), fresh ginger (a little heat), and chile flakes, or better yet, Korean fermented chile (a lot of heat). Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately. It’s butter and honey and mustard, yes. Special equipment . But it’s also bourbon and soy sauce and Sriracha.