Mexican by KitchenFeed
Chicken Quesadillas
Prep 10 min
Cook 35 min
Total 45 min
Serves 4 Steps
Step-by-step
1 Mix the salt, smoked paprika, garlic powder, oregano, and cumin in a small bowl. 2 Sprinkle the spice mixture evenly all over the chicken. 3 Heat 1½ tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. 4 Add the chicken and cook undisturbed until golden on the first side, 2 to 3 minutes. 5 Flip the chicken, reduce heat to medium, and cook until cooked through, 3 to 4 minutes more. 6 Transfer the chicken to a plate or cutting board. 7 Add the salsa and water to the skillet and cook uncovered over medium-low heat until thickened, 7 to 9 minutes. 8 Shred the chicken while the sauce reduces. 9 Off the heat, stir the shredded chicken and its juices into the sauce until evenly combined. 10 Reserve half the chicken mixture for another meal; clean the skillet and return it to the stove. 11 Heat ½ tablespoon oil in the skillet over medium heat. 12 Place 1 tortilla in the skillet and swirl to coat the bottom with oil. 13 Sprinkle ¾ cup cheese over the tortilla, leaving a ½-inch border. 14 Spread about ⅓ cup of the chicken mixture over half the tortilla. 15 Fold the tortilla in half once the cheese is mostly melted. Notes Cooked entirely on the stovetop over medium heat — adjust heat so the tortilla crisps before the cheese burns. Trim the white tendon from chicken tenderloins with kitchen shears. Pre-shredded bagged cheese works; use a good-quality brand. The recipe makes enough filling for 8 quesadillas — half is reserved and can be refrigerated 2 days or frozen up to 3 months. Let the quesadillas rest before cutting so the filling sets.
Photo: Tomwsulcer · Wikimedia Commons · CC0
Source: Once Upon a Chef
