Saturday, April 27, 2013

Instagram Quickie: Chicken Quesadilla

There's nothing like the simpler things in life, especially when it comes to food. A couple weeks ago, it was no different. My family had a "Fajita Night" and with an abundance of tortillas, cheese, salsa and what not from Costco, there was no way it was going to disappear unless to make food with it. 

Quesadillas are one of the easiest things to make and probably one of the best simplest foods out there. You can really add anything to the inside. Whether it be left over Rotisserie chicken, spinach, mushrooms, anything can go in them. 

To make these Chicken Quesadillas, I used some of the leftover grilled chicken, onions, peppers, jalapenos from the night before. However, it's just as easy to make from the beginning. Just a little sauteing here and there, flipping it over and Bam! Chicken Quesadillas.

Chicken Quesadillas
Recipe by Me

2 Boneless, Skinless Chicken Breasts
Garlic Powder

Fajita Style Filling
2 Garlic Cloves, minced
1/2 Medium Onion, sliced
1/2 Red Bell Pepper, sliced
1/2 Green Bell Pepper, Sliced
1/2 Jalapeno, minced
Salt and Pepper to taste

Quesadilla Assembly
Cooked Chicken Breasts
Fajita Style Filling
4-6 Large Flour Tortilla
1 1/2 to 2 cups Mexican Blend Cheese

Chicken Breasts
Heat up a large skillet with olive oil over medium heat. Season the chicken breasts with salt, pepper and garlic powder and set aside until the skillet is hot. Once heated, add in the chicken breast and begin to brown on one side for about 5 to 6 minutes. Flip the chicken and let it cook for an additional 5 to 6 minutes or until cooked through. Remove from the pan and onto a plate once cooked. Cover with foil and allow the chicken to rest until ready to use.

Fajita Style Filling
In the same skillet you used for the chicken, add a tiny bit more olive oil and add in the garlic. Cook for about one minute and add in the Onion, Red/Green Peppers and Jalapeno. Season with salt and pepper and cook until everything becomes soft but still has a bit of crunch to them. This will take about 8 to 10 minutes. Once cooked, set aside in a bowl.

Final Assembly
Rinse out the skillet that was used for both the chicken and fajita filling. Place it back onto the stove over medium heat. While the skillet is heating up, cut the chicken breasts into bite sized pieces. Once the skillet is hot, add a tiny bit of olive oil to the pan and place the tortilla into the pan and move it around, lightly coating it with the olive oil.

Add in about 1/3 cup cheese evenly over the top of the whole tortilla. Next, take about 1/4 cup of the fajita filling to make a thin layer over half of the tortilla. Add enough chicken directly on top of the fajita filling so that there's chicken in every bite, again only on half of the tortilla. Finally, fold the portion with just the cheese over to the side with the filling, making a half moon.

Cook the quesadilla for about 2 to 3 minutes on both sides or until it reaches a light golden brown. Remove from the pan and cut it up into slices.

-Aaron John


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Thanks for taking the time to leave a comment! :)

-Aaron John


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