Chicken Quesadilla with Pico de Gallo
Main Dishes • European
Description
Wheat tortillas can be replaced with flour tortillas with cheese (brand DELICADOS) or corn tortillas. Corn tortillas are smaller in size, so you will need more of them. Sour cream helps to balance the spiciness of the zesty quesadilla and pico de gallo.
Ingredients
- Cilantro 1 bunch
- Orange Bell Peppers 2 pieces
- Skin-On Chicken Breasts 2 pieces
- Onion 1 head
- Spanish onions 1 piece
- Tomatoes 2 pieces
- Garlic 1 clove
- Cheshire Cheese 10 oz
- Ground ancho chili pepper 1 piece
- Lime 1 piece
- Salt a pinch
- Ground Black Pepper a pinch
- Paprika 1 teaspoon
- Ground Cumin ½ teaspoon
- Dried Rosemary ½ teaspoon
- Chili Flakes ¼ teaspoon
- Vegetable Oil 4 tablespoons
- 20% Sour Cream 5 oz
- Tortillas 3 pieces
Step-by-Step Guide
Step 1
Prepare the spice mix for the meat: mix salt, ground black pepper, sweet paprika, cumin, oregano, and crushed red pepper flakes in a bowl. This spice mix is great for Tex-Mex and Mexican dishes.
Step 2
Prepare the pico de gallo: chop the tomatoes and red (or regular) onion into small cubes. Chop the cilantro and pepper. The volume (!) of the 3 ingredients (tomatoes, onion, and cilantro) should be approximately equal; you can use slightly more tomatoes if desired. For example, cilantro - 30%, onion - 30%, and tomatoes - 40%. Mix the tomatoes, onion, cilantro, and chili pepper in a bowl, drizzle with the juice of one lime, and add salt. Place the pico de gallo in the refrigerator.
Step 3
Prepare the ingredients. Cut the bell peppers of different colors (for example, red and green) into cubes. Slice the onion into half-rings. In the absence of Mexican queso blanco, grate the more commonly available cheddar cheese.
Step 4
Heat a skillet over high heat. Meanwhile, cut the chicken breast into small strips. Add half of the vegetable oil to the skillet, then the chicken and the spice mix. Sauté until golden brown for 3-4 minutes, stirring! Immediately add the onion and bell pepper, and sauté until half-cooked. Mince the garlic and add it to the chicken, allowing it to release its aroma for about 20 seconds. Remove from heat.
Step 5
Heat a large skillet. Pour in a little vegetable oil. Optionally, you can cook on a dry heated skillet.
Step 6
Place a tortilla in the skillet, on one half add grated cheese, zesty strips of chicken with peppers and onions, then fold it over. Quickly repeat the process to sauté 2 quesadillas at the same time, if the skillet diameter allows. Sauté for literally 1 minute, flip, and give the other side an appetizing color. Continue sautéing all the quesadillas. Cut each quesadilla into 2 or more pieces for easy handling.
Step 7
Serve hot with sour cream and pico de gallo.
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