Chicken Quesadillas
2 Boneless skinless chicken breasts
2 Tsp adobo seasoning
3 Strips bacon
6 Medium flour tortillas
4 oz shredded cheese such as mild cheddar, monterey jack, pepper jack, etc.
Hot sauce (We like Frank's - if you're a Texas Pete's kinda person, it's ok, nobody's perfect!)
Butter (I use Smart Balance)
- Trim the chicken then cut into very small pieces - about 1/4 inch cubes.
- Place the chicken in a bowl, toss with the adobo seasoning, then set aside.
- Chop up the bacon into small strips (this is called a "lardon" in case you're curious), then cook over medium-medium high until crisp. Set aside.
- Drain the bacon fat from the pan and wipe clean. Spray the pan lightly with cooking spray oil, then brown the chicken on medium high heat until completely cooked through.
- Once cooked, set the chicken aside in a new, clean bowl.
- Place the pan back on the heat and turn the heat down to medium low.
- Very lightly butter 2 flour tortillas on one side.
- Place one tortilla, buttered side down, in the frying pan over medium low. Then top with 1/3 of the cheese, 1/3 of the bacon, then 1/3 of the chicken, then shake on as much hot sauce as you like. Top with the second tortilla, buttered side up.
- If you want to go really crazy, you can spread some salsa con queso on the second tortilla.
- You can also add some roasted red peppers, avocado slices, or I even like to add broccoli and cauliflower in mine, crazy as that sounds.
- Cook until golden brown and the cheese is melted, then flip and cook the other side until also golden brown.
- Using a pizza cutter, cut the quesadilla in half, then thirds so you have 6 slices.
- Repeat with the remaining ingredients until you have 3 quesadillas.
These are great served with salsa, guacamole, olives, sour cream, etc.
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