Seasoned chicken and melting cheese in crisp, golden tortillas, with salsa and sour cream.
LBy lbenesch
Servings
4
2 pieces Boneless skinless chicken breast
1 tbsp Vegetable oil
1 tsp Ground cumin
1 tsp Smoked paprika
0.5 tsp Garlic powder
0.5 tsp Dried Mexican oregano
0.75 tsp Salt
1 piece Lime
4 pieces Large flour tortillas
2 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
3 pieces Green onions, sliced
0.25 cup Fresh cilantro, chopped
1 tbsp Butter
1 cup Salsa
0.5 cup Sour cream
Calories
785 kcal
Protein
53g
Carbs
40g
Fat
46g
Fiber
4g
Sugar
7g
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Cook the Chicken
1. Slice each chicken breast in half horizontally to make thinner cutlets. Pat dry and rub with the cumin, smoked paprika, garlic powder, Mexican oregano and salt.
2. Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes per side until golden and the internal temperature reaches 74°C (165°F).
1 tbsp Vegetable oil
3. Rest the chicken 5 minutes, then shred or finely chop it. Toss with a squeeze of lime juice and set aside. Wipe out the skillet.
1 piece Lime
Assemble and Cook
4. Lay the tortillas on a work surface. Sprinkle the Monterey Jack and cheddar over one half of each tortilla, then top with the chicken, green onions and cilantro, finishing with a little more cheese. Fold each tortilla over to form a half-moon and press down gently.
4 pieces Large flour tortillas,
2 cup Monterey Jack cheese, shredded,
1 cup Cheddar cheese, shredded,
3 pieces Green onions, sliced,
0.2 cup Fresh cilantro, chopped
5. Melt a little of the butter in the skillet over medium heat. Cook one or two quesadillas at a time for 2 to 3 minutes per side, pressing lightly with a spatula, until deeply golden and crisp and the cheese is fully melted. Add more butter between batches.
1 tbsp Butter
Serve
6. Rest the quesadillas 1 minute, then cut into wedges. Serve hot with the salsa and sour cream for dipping.
1 cup Salsa,
0.5 cup Sour cream
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