This chicken quesadillas recipe is made with stewed chicken and cheese. It is easy to make and absolutely finger licking good.
We are going to sear some chicken thighs and then cook them in a bed of Roma tomatoes with onions and garlic. After the chicken is cooked, we will shred it and we will blend the sauce. This is an easy process and very worthwhile.
If you would rather not stew chicken, you can use a rotisserie chicken for this chicken quesadillas recipe. Simply shred it and put it into a pan with some store bought salsa. Let it cook for a bit to heat through and proceed with the recipe.
This chicken quesadillas recipe is also great with left over chicken. I made it with flour tortillas but you can definitely use corn if you prefer. As for the cheese, pick any cheese that melts easily.
Chicken Quesadillas Recipe
Makes 8 quesadillas
FOR THE CHICKEN:
4 boneless, skinless chicken thighs
1 small onion — finely diced
1/4 of a green bell pepper — finely diced
1/2 of a jalapeño pepper — seeded and finely diced
4 garlic cloves — minced
1 bay leaf
1/2 teaspoon cumin
4 roma tomatoes — chopped
1/2 teaspoon dried oregano
1 cup chicken stock
Salt & Pepper
Heat a skillet with some oil.
Season the chicken thigh on a plate on both sides. Place them in the heated pan and cook them for about 5 minutes per side, until they are browned. Remove from the pan and set aside.
Add the onion and a splash of chicken stock. Scrape the bottom of the pan until you have all of the brown bits mixed in with the onion. Cook the onion for about 5 minutes, until it is soft and translucent.
Add the bell pepper and jalapeños to the onion. Mix well and cook for a few minutes. Add a little more oil and add the garlic. Mix well and cook for about a minute. Add the bay leaf and the cumin. Mix and cool for another minute.
Add the tomatoes and mix. Return the chicken to the skillet, with all of the rendered juices. Rub the oregano between you palms and add. Add the chicken stock ad mix everything in. Season with salt and pepper.
Bring the skillet to a boil, reduce the heat, cover the pan and simmer for about 20 minutes until the chicken is completely cooked through.
Remove the cooked chicken from the skillet and shred it with a two forks. Remove the bay leaf and blend the sauce.
Return the sauce and the shredded chicken to the pan, mix and reheat.
1 small lime
1 tablespoon chopped cilantro 1 roma tomato — chopped Salt
Place the avocado in a bowl. Squeeze the lime onto the avocado and add salt.
Mash the avocado until smooth. Add the cilantro and tomato. Mix well. And set aside.
FOR THE QUESADILLA:
8 flour tortillas
2 cups shredded cheese that melts well — I used Cheddar and Monterrey Jack
Sour cream for serving – optional
Heat a skillet and spray a light coat of oil.
Add the tortilla.
Add some of the warm chicken on half of the tortilla. Pile with shredded cheese.
Use a spatula to fold the tortilla and lightly press down on it. Brown on side and flip. Brown the second side and flip once more for a minute to ensure the cheese is completely melted.
Transfer to a cutting board and cut in half.
Serve with guacamole and sour cream on the side. Enjoy!