I simply cannot take the gold for creating the idea for this recipe. It was all my wonderful husband! We were deciding what to do for dinner after a long afternoon hiking with the little brother: go out, or cook. I wanted to cook -- okay, I REALLY wanted caramelized butternut squash-- and save some money, but my husband didn't want to cook, because it would take long. I threw out some restaurant names that are around the house, but he said no to all. Then, he says, "I want quesadillas". And the rest is history! I convinced my husband to make one of his chicken spice blends for the chicken, and I would do the rest. This recipe is similar to the breakfast quesadilla recipe in the process; however, the ingredients are different. For this recipe we used chicken breast, but you can surely use any kind of meat you would like. We use the organic chicken breast from Costco, but any will work. After chicken breast is thawed, remove from package and cut into smaller squares. You want them bite size to fit into the quesadilla. I do not have a picture of the meat cutting process, because it was 8:30 pm and I was trying to get dinner rolling to cure my angry tummy. As I was cutting the meat, my husband blended the spices: salt, ground pepper, cumin, garlic powder, paprika or ground cayenne into a small bowl. The recipe is at the bottom, and is for one chicken breast. Essentially, you will do the spice blend two times. I think this recipe is made by the spices. The spices on the chicken bring the entire quesadilla together, including a little extra added heat. The spice blend is not too spicy, but if you do not like spice: omit paprika or ground cayenne, or add only a little. Once the pan is nice and hot, cover the bottom of the skillet with chicken pieces and spread them out so they are not touching. Cover the chicken with some spice blend and let it cook until ready to flip. You will know the chicken is ready to flip when the bottoms are lightly brown. It will be about 5 minutes per side. Flip the chicken when ready and add the rest of the spice blend to the new top side of the chicken. You will want to flip each piece of chicken with tongs to ensure all pieces are cooking on both sides. Remove the chicken and place in a bowl. Make another spice blend, place remaining chicken in skillet, and repeat cooking process. The chicken will take about 5 minutes per side, so you have time to prepare the remaining ingredients. Remove tortillas from the fridge. We use La Tortilla Factory Low carb tortillas. You can use any tortilla you like, just make sure it is big enough to pack cheese and meat into. Next, you will want to shred your cheese. We like to buy the sharp cheddar cheese blocks. My husband is a cheese fanatic, so we--meaning he-- consume a lot of it. Buying it in the cheese block is pricier; however, it allows us to shred or slice, without needing to buy another bag of cheese. For us, it also lasts longer. Although the cheese is pricey, it comes in two sizes, so you don't always have to buy the big block. Especially if you are trying to save money. To cut back on the mess in our tiny kitchen, I grate my cheese directly over a bowl. You may grate your cheese however easiest for your household. I use this cheese grater from Target. It comes apart to make to graters. I lay the larger size grater over the bowl and shred the cheese into the bowl. The bowl helps keep the cheese contained, so it is not all over the place. You can also use a plate or a napkin, if that works better. Once the chicken is finished, you are ready to assemble!!
Chicken Quesadillas Serving Size: 2
Time: 30-45 minutes Ingredients: 2 chicken breasts 4 tortillas (or more depending how many quesadillas you will make) 1/4-1/2 cup shredded cheese Greek Yogurt 1/2 TBS cumin 1/2 TBS garlic powder 1/2 tsp salt 1/2 TBS paprika OR ground cayenne pepper 1/2 tsp ground pepper Directions: For Chicken: 1. Remove chicken from package and cut into square pieces. 2. Blend all spices in a small bowl and set aside. This will be for one chicken breast. 3. Add chicken breast to skillet. Cover entire bottom of pan with chicken, spreading them out so they are not touching. 4. Sprinkle the spice blend on top of chicken. Do not mix chicken and spices. Let it sit on top. 5. Cook until pan side of chicken is lightly brown. 6. Flip each piece of chicken over to cook the uncooked side. 7. Sprinkle the remaining spice blend over the chicken. 8. Cook until finished. 9. While second side is finishing, make another spice blend. 10. Cook remaining chicken and follow steps 4-8. 11. Shred cheese. Assembly: 1. Place tortilla in clean skillet pan. 2. Cover entire tortilla with shredded cheese. 3. Add chicken to one side of the tortilla. 4. Fold tortilla in half. 5. Cook one side of the tortilla for 15-30 seconds. 6. Flip, seam side down, and cook another 15-30 seconds. 7. Remove and cut into triangles.
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