Delicious Sort of Authentic Chicken Quesadilla

Ashton @JustLikeGranny had an urge for some “south of the border” tastes and went live with her version of an “Delicious Sort of Authentic Chicken Quesadilla”, along with her David’s Favorite Homemade Guacamole and an adapted Easy Mexican Restaurant Style Pico De Gallo. Today we share the Chicken Quesadilla recipe. But look for the others to follow later this week.

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Delicious Sort of Authentic Chicken Quesadilla 

📖 Ingredients:

• 4 chicken thighs

• 1 red bell pepper, diced

• 1 jalapeños, desseded & minced

• 2 cloves of garlic, minced

• 1 small red onion, minced

• 1 cup of queso manchego cheese, Diced or shredded

• 1 cup cheddar cheese, diced or shredded

• 1 cup mozzarella cheese, Diced or shredded

• 2 cups of water

• 1 tsp salt

• 1 tsp black pepper

• 1 tbsp ancho chili powder

• 1/4 tsp cayenne pepper

• 2 tsps cumin powder

• 2 tsps mexican oregano or regular oregano

• 1 tsp of paprika

• 2 tsps onion powder

• 2 tsps garlic powder 

• 20 small corn tortillas 

• 1 tbsp olive oil

• 2-3 tbsps vegetable oil

Preparation:

1. In a big bowl add your chicken, 1 tbsp of minced garlic, spices and olive oil. 

2. In another large bowl, combine your cheeses, jalapeños, the rest of your garlic, red onion and red bell pepper. Combine well. 

3. In a searing hot skillet add your chicken and cook on both sides until a nice fond forms on the bottom of your pan. Don’t worry, that’s flavor. 

4. Once done has formed, add your water to deglaze the pan and reduce the water to a thick “sauce” consistency. 

5. Once remove the chicken and keep the sauce. 

6. Dice the chicken and add it to the bowl with the vegetables and cheese. Mix well together. 

7. Take your corn tortillas and dip it into the thick sauce you made. 

8. Add the vegetable oil to another skillet and let it get searing oil. 

9. Add a tortilla down into the oil and add filling on top of the tortilla you just laid down. Top it with another tortilla and after 30 seconds to 1 minute, take your spatula and press the top down into the cheese to stick it together. 

10. Be careful and watch the tortillas. You want them crispy but not burnt. Let them fry for about 3-5 minutes. 

11. Once fried, flip and repeat. 

12. Continue until all sauce, tortillas and filling have been used up. 

13. Set on a wire rack with paper towels and cooking sheet underneath to catch excess oil. 

14. Trust me, if you just put them together they will be soggy and the cheese with dry unto the paper towels and you’ll be eating chicken quesadillas with paper towels. 

    All that’s left to do now is serve and enjoy! 

    I suggest eating them with sour cream topped with freshly sliced cilantro and some fresh lime wedges. You can also serve it with her Mexican Restaurant Style Pico De Gallo and David’s Favorite Guacamole posted later this week. 

    Enjoy!