Quesadillas are never really planned; they always just happen…
There I am… making burritos or fajitas for dinner … all the ingredients are spread out on the kitchen counter including extra flour tortillas and so I think… hey! why not throw in a starter and the foodie in me cheers with a mental high-five!!!
And because quesadillas are so deliciously bubbly and crusty, they are so very forgiving (and quick)… Add left over meats, salsa and cheese and viola! Picky kiddos and tired parents… everybody is happy!!!
Grate the cheese and set aside.
If using fresh chicken, make sure the fillets are nice and thin. Marinade the chicken with salt, cumin and Worcestershire sauce and drudge with flour. Heat 2 tablespoons oil in a skillet and place the breast fillet onto the skillet and turn the heat on high.
Once done, cut the chicken into small pieces with your kitchen scissors. Prepare the cilantro leaves by plucking the leaves off the stem and giving them a good rinse.
Place one tortilla onto the cutting board and spread the pieces of chicken over it. Drizzle with salsa or any extra veggies if you like.
Cover generously with Monterey cheese and then cilantro leaves. If you like to add an oomph you can sprinkle some jalapenos as well. Leave half an inch uncovered or else the cheese will ooze out onto the skillet. Place another tortilla on top and press down firmly with your palms. Fill and prepare all the quesadillas.
Heat the skillet or griddle with a tablespoon of olive oil. Carefully place the quesadilla on the skillet/griddle and let it brown on low heat so that the cheese melts.
When the base tortilla is a crisp golden brown, flip the quesadillas over carefully with a wide spatula. Add another tablespoon of olive oil and brown on low heat from the other side as well.
If you making more than two, I strongly suggest that you place the cooked ones in a preheated oven so that the cheese remains melted and the tortilla stays nice and crisp.
When all that deliciousness is ready, cut the quesadillas into quarters with a pizza cutter and serve with salsa, guacamole and sour cream. Now you can munch away on a quesadilla while you assemble the fajitas or burritos in peace without eager little fingers poking into the prep bowls!
- 4 Flour Tortillas – Homemade or Store Bought
- 6 Tablespoons Salsa
- ½ Cup Grilled Onion and Pepper Rings – Optional
- ½ Cup Grilled Chicken Pieces- Or Leftover Chicken/Beef/Seafood
- ¼ Cup Cilantro/Coriander Leaves
- 2 tablespoons Jalapeno Peppers- Slices
- ¾ Cup Monterey Jack Cheese – Can Substitute with Cheddar Cheese
- 4 Tablespoons Olive oil
- Place a tortilla on a flat surface.
- Spread half the chicken and grilled vegetables over the tortilla evenly.
- Drizzle 3 tbsp Salsa onto the meat and veggies.
- Sprinkle half the Cheese on top followed by the cilantro and jalapeno slices.
- Cover with another tortilla.
- Heat Skillet or griddle with 1 tbsp Olive Oil and slide the quesadilla onto it.
- Brown from one side on low heat for the cheese to melt.
- When done, flip over with a broad spatula till the other side is a crisp golden brown.
- Cut into quarters and serve with sour cream, salsa or guacamole.