This recipe is proof that you can make a delicious, filling dinner in a pinch. Generally I would always use a fresh chicken breast for quesadillas, but as I said, this is a quick and easy dish and grilling, frying, or baking chicken takes time.
So I grabbed some Perdue Short Cuts -- precooked chicken breast -- out of the fridge. However, if you've got some time to spare, feel free to cook your own -- I'd say 1 large chicken breast (C-D cup) will do the trick.
INGREDIENTS
1 (9-ounce) package Perdue Short Cuts
1 white or sweet onion, julienne
1 green bell pepper, julienne
2 tablespoons T-Rev's Stiff Willi Chili Spice Mix
1 teaspoon Worcestershire sauce
Salt, pepper to taste
2 large flour tortilla shells
2 cups cheddar cheese, shredded (about 1/2 pound)
Vegetable oil to cook
Sour cream, T-Rev's Stiff Willi Chili Pepper Sauce (or your favorite taco sauce) to garnish
PREPARATION
Bring nonstick frying pan to medium low heat and add 2 tablespoons oil. Sweat onions and peppers for 10 minutes, or until soft.
Push vegetables to side of pan, turn heat to medium high, and add precooked chicken. (If you choose to cook chicken fresh, simply brown it off before adding onions and peppers.) Add Worcestershire sauce, spice mix, and salt and pepper to taste.
While chicken and veggies are cooking, shred cheddar cheese. (Be sure to clean your hands thoroughly if you've been working with raw chicken.)
When you're ready to prepare quesadillas, transfer chicken and vegetable filling to a bowl. Wipe pan clean, bring to medium heat, and add 1 tablespoon oil.
Place 1 tortilla shell in pan (you should hear it sizzle), move it around to spread oil across entire surface, and sprinkle cheese evenly over the shell. Add meat and vegetable mixture to one half of the shell and use tongs to fold it in half. Cook for 2 minutes, or until bottom half of shell is golden brown.
Flip shell to cook the other side, 2 minutes or until golden brown and cheese is melted.
Remove quesadilla from pan, pat dry with paper towel if preferred, and serve with sour cream and pepper sauce. Repeat cooking process for second serving.
Yield: 2 servings
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