INGREDIENTS
- 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
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Combine 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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Heat oil in a 10-inch cast-iron or nonstick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on the first side, about 2 minutes. Using a flexible metal spatula, flip quesadillas, season with salt, and continue cooking until golden brown and puffy on the second side, about 2 minutes longer.
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Transfer quesadillas to a paper towel to drain. Cut into triangles and serve immediately.
When you mix the cheese in with the filling it distributes it evenly and ensures that the quesadilla fillings stay intact instead of falling out and by using plenty of oil gives the quesadillas a puffy, flaky, crispy texture. The key to quesadillas is mixing the filling right in with the cheese and using enough oil to get the tortillas to puff and crisp up golden brown.
Do you have any tricks or favorite fillings? Let us know in the comments below.
I do not like this new Recipe Station where you have your recipes. I like to copy and paste a picture with the recipe and save it to a file instead of printing it out. And then if I did print it from here it still doesn’t show the picture. Get of rid of Recipe Station or allow the picture along with the recipe to copied and saved to a file.
Why does everything have to be spicy?
It dont. Just leave the spicy ingredients on the table to add yourself, as much or little as you want.
LOOK DELICIOUS!
Delicious
Yes