Mexican recipes have achieved an iconic position when it comes to appetizers. There are hundreds of different types of Mexican appetizers and all of them are sinfully indulging. The wonderful combination of chicken, sautéed vegetables and slow melting cheese in quesadillas has made it one of the most wanted and popularly known Mexican appetizers. Quesadillas are very easy to make but the result that you get is simply out of this world. So make sure you try it.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 20-25 minutes
Time required for cooking:15-25 minutes
1outdoor or indoor grill
8 10-inch flour tortillas
4 chicken breasts, skinless and boneless
1 cup of finely chopped mushroom
1 medium green bell pepper, deseeded and thinly sliced
½ cup of Monterey jack cheese, grated 1 large onion, finely chopped
½ cup of cheddar cheese, grated
1 medium yellow bell pepper, deseeded and thinly sliced
4 teaspoons of garlic powder
½ cup of chipotle salsa
1-2 teaspoons of chili powder
1 large tomato, diced
2 large cloves of garlic, minced
3-4 tablespoons of unsalted butter
Salt, to taste
A handful of fresh chopped cilantro
Freshly ground black pepper, to taste
Sour cream, for serving
Guacamole, for serving
Vegetable cooking spray
Method of Preparation
1. Rinse the chicken breasts thoroughly under water and then pat-dry them with paper towels. Once done, sprinkle some salt, garlic powder, freshly ground black pepper and chili powder over the chicken breasts. Rub the seasonings and spices over the chicken breasts and then flip them to season the other side as well.
Once done, let the chicken breasts sit in the room temperature for 10 minutes.
2. While the chicken breasts are sitting in the room temperature, prepare the grill for grilling the chicken breasts. You may grill the chicken either in an outdoor grill or in a grill pan. Grease the grill nicely by spraying cooking spray on it.
Once the time elapses, place the chicken breasts on the grill and grill them for 5-7 minutes on one side or until they develop the grilled marks. Once that happens, flip the chicken breasts to grill the other side as well. Grill the other side of the chicken breasts for 4-6 minutes or until they are cooked through and become fork tender.
3. Then take the bell peppers and cut them in half. Remove the seeds and veins from the bell peppers and then chop them into thin slices. Once done, peel and chop the onion and then set them aside. Similarly, peel and mince the garlic cloves.
Finally take the mushrooms and cut off their stems. Chop the mushroom caps into small pieces. Now take a skillet and place it on the stove. Light up the flame and set it on medium.
4. Wait for the skillet to heat up a little and once that happens, drop the butter in the skillet and wait for it to melt. Once the butter starts melting, throw-in the chopped onions and sauté them for 2-3 minutes or until they turn aromatic and slightly golden brown in color. Next, add the mushrooms and sauté them for another 6-7 minutes.
Follow that by adding the garlic, tomatoes and the chopped bell peppers. Sauté everything until the bell peppers turn tender and the garlic turns aromatic. Once that happens, season the vegetables with salt, chili powder and black pepper and then stir to combine everything nicely.
5. Once you are ready with the vegetables, remove the skillet from the stove and place a griddle pan. Turn down the heat to medium low to let the griddle heat up slowly. While the griddle pan is heating up, take out the grilled chicken breasts and then cut them into pretty small pieces. Once done, add the chipotle salsa to the chicken pieces and then toss to coat them nicely with the salsa.
6. Once griddle pan heats up, grease it with cooking spray and place one of the flour tortillas on it to warm it up. Once the tortilla warms up on one side, flip it to warm up the other side as well. Once both the sides are warmed, fill the entire tortilla with enough vegetable filling and then top the filling with some sour cream, chopped parsley and the grated cheddar and Monterey jack cheese mixture.
Cook the quesadilla until the cheese on the top starts melting and once that happens, place another tortilla on top of the filling.
7. Cook the quesadilla by pressing it lightly with a flathead spatula. The quesadilla should develop grill marks on the tortilla and once that happens, flip the quesadilla to cook the other side as well. Once done, spoon out the quesadilla with a flathead spatula and then set it aside on a plate. Utilize the remaining filling and tortillas to prepare the other quesadillas in the same way. Once ready, cut each of the quesadillas into 6-8 equal sized pieces and then serve them with sour cream and guacamole.