Chicken Quesadillas

This chicken quesadilla recipe was sent into me by a fan of my website. Thanks for sharing Kenny.
by Kenny
(Auburn, WA)

Here is a really simple & tasty West Tex Mex style recipe for quesadillas! I am originally from El Paso, TX and boy do I miss their Mexican Restaurants.

Best served with your favorite beverage and football…

Ingredients:

• Simple Spice Mix:
• 1 Tbsp Red Chili Powder
• 1 Tbsp Cumin
• 1 Tbsp Garlic Powder
• 1/2 Tbsp Onion Salt
• 1/2 Tbsp Black Pepper
• 1/2 Tbsp Ground Cilantro
• 1 Dried & Ground up Chipotle Pepper (add more for heat)

Directions:

Mix all spices in a bowl and set aside. I now get my frying pan out and place on medium heat.

1/2 onion coarsely chopped. Saute in a little butter until semi transparent. Add 1 can of diced tomatoes, and 1 can of diced green chile’s.

Simmer until liquid is reduced by half. Remove from heat & set aside in a bowl.

2-3 lbs of boneless/skinless chicken thighs and/or breasts cut into 1/4″ to 1/2″ cubes.

Turn up your heat a little and start browning your meat in batches. Season with about 1 Tbsp of your spice mix per batch until evenly browned and caramelized. Set aside in the same bowl as your veggies.

Once all of your chicken is browned, return all of your meat and veggies back into the pan.

Reduce heat to low, stir and simmer adding more of your spice mix – adjusting to taste.

Prepare another pan to cook the quesadillas.

Over med-low heat, spray pan with non stick spray, place a flour tortilla and cover half of the tortilla with 1 or 2 spoonfuls of your meat mixture.

Top that with your favorite grated cheese. I use a Mexican 4 cheese blend (I love Asadero!).

Fold the other half of the tortilla over and flatten with a spatula. Flip as needed to lightly brown both sides evenly until cheese melts.

Keep warm until ready to serve. I slice mine into wedges and serve with refried beans, sour cream & salsa. Enjoy!