Chicken Quesadillas
Quesadilla literally translates to “little cheese thing.” In Mexico, these little cheese turnovers are eaten as snacks throughout the day and can be left plain or stuffed with a filling. The filling is a combination of regional and personal preference. In all cases, these portable turnovers are quick and easy to make with ingredients you are most likely to have on hand—making them the perfect snack!
Recipe information
Yield
serves 6
Ingredients
Preparation
Poach and Shred the Chicken
Step 1
Combine the onion, garlic, salt, and water in a saucepan and bring to a boil. Add the chicken, bay leaves, and oregano and lower the heat to a simmer. Cook the chicken, partially covered, for 35 minutes.
Step 2
Check for doneness. Since you are going to shred the chicken anyway, slit the chicken in half to make sure the inside is cooked through. The chicken is ready when its interior is no longer pink in color and the juices run clear.
Step 3
Allow the chicken to cool in the broth. When cool enough to handle, remove the chicken from the pan and, if desired, reserve the broth for future use. Shred the chicken by hand by pulling apart its fibers with your fingers and set aside.
Assemble the Quesadillas
Step 4
Place a tortilla in front of you and sprinkle 2 tablespoons cheese on the bottom half. Top with 2 tablespoons shredded chicken and another 2 tablespoons cheese. Fold the tortilla over creating a half circle. Repeat with the remaining tortillas (they may not stay closed—but don’t worry about it).
Heat the Quesadillas
Step 5
Place a large skillet over high heat and add 1 tablespoon of the olive oil. When the oil is hot, place an assembled quesadilla (in its half circle shape) in the pan, making sure to hold down the top until the cheese begins to melt, creating a glue to hold the tortilla in place. Add as many quesadillas as you can comfortably fit in the pan.
Step 6
After a couple of minutes, flip the quesadillas over and heat the other side for another 2 minutes. Remove from the pan and repeat with the remaining quesadillas, adding more oil as needed.
Garnish and Serve
Step 7
You can leave the quesadillas whole or cut them in half to serve. Place the quesadillas on a platter and serve with fresh tomato salsa and Mexican crema.
Cooking Notes
Step 8
INGREDIENTS
Step 9
Fillings for Quesadillas
Step 10
Omitting the chicken from this recipe will give you a classic cheese quesadilla. Using this as a base, you can create plain quesadillas or stuff them with whatever filling you choose: cooked chorizo (page 71), sautéed zucchini, etc.
Step 11
TECHNIQUES
Step 12
Heating Quesadillas
Step 13
Quesadillas should have a slightly crispy texture, which is only achieved by searing them with a bit of oil. If you plan to grill them, brush the outside of the tortilla with oil to achieve the crispy exterior.
Step 14
ADVANCE PREPARATION
Step 15
Quesadillas are best eaten just after being made, but if you want to make them ahead of time, you can keep them, covered, in a warm oven (200°F) for up to 1 hour.
