However, this particular type of quesadilla has a twist of jalapeno pepper, which makes it tastier and more irresistable. Chicken quesadillas are easy to prepare which makes them ideal for snacks as well as dinner.
Preparation Time: 20-25 minutes
Cooking Time: 10-12 minutes
1 cup of shredded cooked chicken
1 cup of shredded Monterey Jack or cheddar cheese
1/4th cup of unsalted butter, at room temperature
2-3 tablespoons of chopped fresh cilantro
A pinch of kosher salt
1 tablespoon of pickled jalapeno pepper
1/2 small red onion, peeled and chopped
1 avocado (peeled, pitted and diced)
12 corn tortillas
2 medium sized red tomatoes
1/2 teaspoon of hot sauce
1. Place a griddle on the stove and wait for it to get warmed up. Once the griddle warms up, place two tortillas on the griddle. Warm the two tortillas for a few seconds on each side and then set them aside on a plate. Warm up the remaining tortillas in the same way, in a batch of two tortillas at a time. Once all the tortillas are warmed up, set them aside on the same plate.
2. Now take the tomatoes, onion, avocado and cilantro and rinse them thoroughly under slow running water. Pat dry the onion, tomatoes and avocado with paper towels and then place them on your counter. Now fetch a knife and chop the tomatoes into medium sized cubes. Follow that by peeling and chopping the onion. Next, take the cilantro and chop it up finely.
3. Once everything is chopped, take the avocado and cut it in two halves. Remove the pit from one of the halves and then peel off the skin. Once done, cut the avocado into thin slices. Now take a small bowl and combine the diced tomatoes, salt, chopped cilantro, hot sauce and the diced onions in that. Stir to combine and season all the vegetables very nicely and then set aside the avocado and the salsa for later use.
4. Now take a skillet and place it on medium low heat. While the skillet is heating up, take 6 tortillas and place them side by side on your counter or in a large tray. Now spread equal amounts of the shredded cheese over all the tortillas. Top the layer of cheese with the shredded chicken and the pickled jalapeno peppers, by keeping some space at the sides to let the cheese melt while cooking. Once all the tortillas are filled, cover them up with the remaining 6 tortillas.
5. Once the skillet heats up, drop a knob of butter in the skillet and wait for it to melt. Once the butter melts, place one of the quesadillas in the skillet and fry it until it turns golden brown in color. Once the quesadilla is fried on one side flip, it over to fry the other side. Once the quesadilla is fried on both sides, remove it from the skillet and then fry the other quesadillas in the same way. Once all the quesadillas are fried, cut them into four or six wedges with the help of a pizza cutter and then serve them with the salsa and avocado slices.