Chicken Quesadillas
Servings
4
servingsTotal time
1
hour15
minutesIngredients
2 lb. boneless skinless chicken thighs
1/2 yellow onion, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
neutral oil
4 large flour tortillas (burrito size)
20 oz Oaxaca cheese, freshly grated
guacamole, to serve
- Spice Mix
1/2 cup olive oil
2 tsp cumin
2 tsp salt
2 tsp paprika
2 tsp chili powder
2 tsp garlic powder
2 tsp coriander
Directions
- Place the chicken thighs in a large bowl.
- In a separate small bowl, combine the spice mix ingredients. Pour the mixture over the chicken and mix until evenly coated. Let marinate at room temperature for about 30 minutes.
- In the meantime, prep the rest of the ingredients.
- Heat a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, or until fully cooked through. Remove, then chop into bite-sized cubes and set aside.
- In the same skillet, add the onions and bell peppers. Cook until softened, then combine them with the cubed chicken.
- Heat about 1 Tbsp of oil in a clean large skillet over medium heat. Place a flour tortilla in the pan. On one half, sprinkle Oaxaca cheese, add a generous portion of the chicken mixture, then top with more cheese. Fold the tortilla over and press gently with a spatula. Cook for 2–3 minutes per side, or until golden brown and crispy. Repeat with the remaining tortillas.
- Serve warm with guacamole.