Wednesday, December 14, 2011

Shredded Chicken Quesadilla


I absolutely love cooking Mexican food.  I love eating it just as much.  I have had my fair share of restaurant Quesadillas and I have to say that I really like my own.  It's all in the chicken!  If you are cooking for a crew you might try using an electric griddle, but it's not necessary if you don't have one. This recipe should make you at least 4 servings.


Shredded Chicken Quesadilla
1 lb chicken breast
1 packet taco seasoning
2/3 c water
4 burrito tortillas (I use whole wheat)
1 cup shredded Mexican cheese

To prepare the chicken, heat your oven to 400 degrees, place the chicken in a shallow baking pan and cook for 20 minutes.  The method I use for shredding the chicken is to place the breast on a cutting board and then using two forks, back to back, I pull the meat apart.  If you hold one fork still and scrape pieces away it should work out nicely for you.

Next, add your shredded chicken to a saute pan and empty the packet of taco seasoning and the water.  Bring to a boil, and then reduce to a simmer for 5 minutes or until the sauce has thickened a bit.

Then, lay one tortilla flat on on your griddle, or frying pan.  Sprinkle some shredded cheese on half of the tortilla.  Add one fourth of your chicken.  Cover the chicken with another sprinkle of cheese and then fold the other tortilla half over covering the cheese and chicken.  Cook on medium heat for about 3-5 minutes on each side.



My go-to for accompanying most of my Mexican dishes is shredded lettuce with diced tomatoes and raw onions, and of course sour cream.  I used fat free on this occasion, it's a bit sub-par to be honest.  I usually go for the compromise and pick the lite version but my grocery store was out.  Booo.

On another note this a very simplified version. I also like to add sliced olives and green chilies sometimes.  Don't be scared to throw whatever you like in there!

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