Chicken Quesadilla

Does it surprise you that big soda is suing the city of New York for the new law prohibiting the sale of soda larger than 16oz. in restaurants, movie theaters, etc.? Of course not. There are potential profit losses at stake here. Our society has always adjusted quite well to moving and changing markets; think buggy whips and cigarettes. The people concocting the sugary drinks are just going to need to learn a new trade to supplement the loss of the big gulp. When it comes to the health of my family and friends, it seems like not much of a loss.

Here is one of my favorite Mexican snacks, appetizers or party foods.

Makes Four Quesadilla

Ingredients

  • 4-5 Chicken Thighs
  • 8 Uncooked Tortillas (flour or corn)
  • 2 Avocado, sliced
  • 1 Cup Shredded Mild Cheddar, Jack or Mozzarella Cheese
  • Olive Oil
  • Salsa
  • Cilantro
  • Sour Cream
  • Salt and Pepper

 

 

Tools

  • Medium Sauté Pan
  • Chef’s Knife
  • Medium Grater
  1. Heat a Tablespoon of olive oil in the pan. 
  2. Salt and pepper both sides of the washed and dried chicken.
  3. Sauté the chicken over medium heat for about 15 minutes, on both sides. Cut into one of the thighs to make sure the meat is thoroughly cooked.
  4. Remove to a paper towel covered plate to cool.
  5. Once cool, tear the chicken off the bone into bite sized pieces.
  6. Cook one side of one tortilla briefly and remove.
  7. Cook one side of the other tortilla and flip.
  8. Sprinkle the cheese onto the tortilla and let melt briefly.
  9. Sprinkle the chicken over cheese and cover with other tortilla, cooked side down.
  10. Carefully flip after about a minute.
  11. Cook for another minute or two, until the cheese is all melted.
  12. Remove from heat and fold back half, add avocado and a spoonful of salsa. Repeat for other half.
  13. Repeat until all quesadillas are cooked.
  14. Slice into wedges and serve with a little more salsa, sour cream and chopped cilantro.

 

 

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