Quesadillas
I retracted the urge to call these “Chicken Quesadillas” because, let’s face it, there are so many other choices.
- Pork Quesadillas
- Venison Quesadillas
- Rabbit Quesadillas
I made pork carnitas (recipe HERE) in my InstaPot for dinner a couple of nights ago and had a tub of gloriously spicy, flavorful shredded pork in my refrigerator. I also had a bunch of tortillas.
So, this happened.
It really won’t matter what meat you toss into these (or if you toss in meat at all). They will disappear.
So dang delicious – and so easy
This is a 10-minute supper – which is so fantastic.
First, grab a giant block of Monterey jack cheese and shred it up. These will turn out so much nicer if you grate the cheese yourself. Grated cheese from the store is convenient but loaded with extra corn starch. When you grate the cheese yourself the cheese will be so much creamier.
Cut the meat into small pieces.
Next, chop up anything you want to put in your tortillas or serve with them.
We have 6 people living here and they each have their own opinion when it comes to the perfect quesadilla.
Grab some corn or flour tortillas. Yes, you can make homemade if you are feeling adventurous (and have some extra time with nothing else to do). Tortilla recipe HERE.
Heat up the cast iron skillet to medium and oil it. You don’t want the skillet too hot or the tortillas will burn before the cheese melts. Low and slow is the best way to go with these.
Add 1 tablespoon of butter to the skillet and lay in the first tortilla.
Spread a handful of cheese, some meat, and all your favorite fillings. I’m using jalapeno peppers, red chili peppers, and onions. Mmmmm!
You could also use green peppers, mushrooms or whatever blows up your skirt.
Add a bit more cheese on top of everything (so it will all stick together) and put the lid on.
Flip when the cheese is melting and the tortilla is perfectly brown.
Once both sides are browned, use a pizza cutter to slice and serve!
Here is a shot of the corn tortilla quesadillas. I made some flour and some corn. I love them both!
Great ideas for serving with homemade quesadillas:
- fresh tomatoes
- cilantro
- sour cream
- guacamole
- lime wedges
- sliced avocado
- salsa or pico de gallo
This is a fun meal the whole family loves that is easy to pull off on busy nights.
XO,
Candi
| Servings |
servings
|
- 2 cups cooked meat chicken, pork, rabbit, etc
- 10 soft tortillas corn or flour
- 1 lb Monterey jack cheese shredded
- butter to brown quesadillas
- jalapeno pepper diced
- onion diced
- chili peppers minced fine
- ciilantro for serving
- sour cream for serving
- sliced avocado for serving
- salsa for serving
Ingredients
|
|
Shred the cheese and dice the chicken (or whatever meat you are using) into bite-sized pieces. Dice the peppers, onions and prepare any other topping you wish to serve alongside the quesadillas (lime, avocado, cilantro, etc).
Heat up the cast iron skillet to medium and oil it. You don't want the skillet too hot or the tortillas will burn before the cheese melts.
Add 1 tablespoon of butter to the skillet and lay in the first tortilla.
Spread a handful of cheese, some meat, and all your favorite fillings.
Add a bit more cheese on top of everything (so it will all stick together) and put the lid on.
Flip when the cheese is melting and the tortilla is perfectly brown.
Once both sides are browned, use a pizza cutter to slice and serve!
Great sides for serving with homemade quesadillas:
- fresh tomatoes
- cilantro
- sour cream
- guacamole
- lime wedges
- sliced avocado
- salsa or pico de gallo
