Smoky Chicken and Pepper Quesadilla
March 11th 2014
Smoky Chicken and Pepper Quesadillas
Ingredients:
2 chicken breasts, diced into small pieces
10 large flour quesadillas
1 (12oz) bag of shredded Mexican cheese
2 roasted red peppers, diced
1 TSP chipotle pepper seasonings
1/2 TSP taco seasoning
1 TBSP canola oil
Sour cream, salsa, black bean dip and cilantro for garnish if desired
Directions:
1. Heat 1 TBSP canola oil in a large sauté pan. Season bite sized chicken pieces with taco seasoning and chipotle seasoning. Add chicken to pan and cook for 6 minutes, tossing occasionally.
2. Add red pepper pieces to the pan for 3 minutes more.
3. Heat up a 2-burner skillet on medium. Place two large tortillas down, spread a handful of cheese on each one and spread it out toward the edges.
4. Add the chicken and red pepper pieces and spread out. Sprinkle a little more cheese and top with another tortilla. You should be able to make 2 large quesadillas at a time, maybe 3 if you have a larger skillet.
5. Keep quesadilla on skillet for at least 5 minutes per side. You want to slightly crisp the tortilla and make it firm to make some texture for your quesadilla.
6. Transfer quesadilla to cutting board and let cool for 2 minutes. When you cut the quesadilla it should make a slight crisp noise.
7. Serve in triangles with any garnish you like.
I like this recipe with a Malbec. The quesadillas are smoky and flavorful, not spicy. This Malbec is also a little smoky but very robust. Enjoy!
Ayllu
Malbec, 2011
Mendoz, Argentina
~Julianne
Smoky Chicken and Pepper Quesadillas
Ingredients:
2 chicken breasts, diced into small pieces
10 large flour quesadillas
1 (12oz) bag of shredded Mexican cheese
2 roasted red peppers, diced
1 TSP chipotle pepper seasonings
1/2 TSP taco seasoning
1 TBSP canola oil
Sour cream, salsa, black bean dip and cilantro for garnish if desired
Directions:
1. Heat 1 TBSP canola oil in a large sauté pan. Season bite sized chicken pieces with taco seasoning and chipotle seasoning. Add chicken to pan and cook for 6 minutes, tossing occasionally.
2. Add red pepper pieces to the pan for 3 minutes more.
3. Heat up a 2-burner skillet on medium. Place two large tortillas down, spread a handful of cheese on each one and spread it out toward the edges.
4. Add the chicken and red pepper pieces and spread out. Sprinkle a little more cheese and top with another tortilla. You should be able to make 2 large quesadillas at a time, maybe 3 if you have a larger skillet.
5. Keep quesadilla on skillet for at least 5 minutes per side. You want to slightly crisp the tortilla and make it firm to make some texture for your quesadilla.
6. Transfer quesadilla to cutting board and let cool for 2 minutes. When you cut the quesadilla it should make a slight crisp noise.
7. Serve in triangles with any garnish you like.
I like this recipe with a Malbec. The quesadillas are smoky and flavorful, not spicy. This Malbec is also a little smoky but very robust. Enjoy!
Ayllu
Malbec, 2011
Mendoz, Argentina
~Julianne
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