SPICY CHICKEN QUESADILLA RECIPE RECIPES

Steps:

• In a bowl, mix the shredded chicken and spices (cumin, paprika, red pepper, salt) and set aside.
• Into a medium frying pan at medium/medium-high heat add your oil, green bell pepper, white onion, jalapeno, garlic, and black beans. Cook until the black beans soften slightly and the garlic is fragrant (about 3-5 minutes). Add tomatoes, whites of the green onions, cilantro, cumin, and paprika. Stir to combine and take off the heat.
• To assemble, spray a large frying pan with non-stick spray (grill pan or griddle will work well) set to medium/medium-high heat and place a single tortilla in the middle.
• Sprinkle a thin layer of cheese (about 3 tablespoons) over the surface, add a layer of the vegetable mix (about 3 tablespoons) to half the tortilla, and the same amount of your shredded chicken to the same half, finally sprinkle over about a teaspoon of your reserved un-cooked green onions. Apply another 3 tablespoons of cheese to the top, cover and allow to melt for about 2-3 minutes.
• Using a spatula, flip the un-topped half over the topped half, pressing lightly, cover and cook another 2-3 minutes so all the cheese has melted and the tortilla is crispy.
• Continue until all your veggie and chicken mixes are used up. Setting your finished quesadillas on a cooling rack in the oven set to low. When ready to serve, cut with a pizza cutter into slices and enjoy! These are great with a side of sour cream and/or guacamole.

Steps:

• First, make the tortillas. Pulse flour and salt in a food processor, add lard and pulse again. The mixture should become coarsely crumbled. Add water and process until combined.
• Lightly flour the working surface. Knead the dough for 1 minute, until smooth. Let it rest for 10 minutes under a damp kitchen cloth or a plastic wrap.
• Divide the dough into 10 pieces and shape them into small balls. Cover again and let rest for 15 more minutes.
• Pat each ball into a flat disc and then roll it out thinly. Repeat with the remaining dough. Each tortilla should measure around 8 inches (20 cm) in diameter.
• On a preheated cast iron skillet, griddle, or comal, cook each tortilla for 15-30 seconds on one side. When brown spots start to appear, turn the tortilla over, and cook for additional 15-30 seconds. Place baked tortilla on a plate and cover with a kitchen cloth. Repeat the procedure with the remaining tortillas.
• Shred the cooked chicken breast, mince the pickled jalapeño and the fresh cilantro leaves, and shred the cheese. Combine in a large bowl.
• Divide the mixture in two, then spread each half evenly on one half of each tortilla. Leave a 1/2-inch border. Fold the quesadillas and press the edges firmly, so they stick.
• Preheat a cast iron skillet, griddle, or comal and add oil. Cook the quesadillas for 2 minutes on one side. Then, turn them over with a spatula, season with salt, and cook for additional 2 minutes.
• Drain the quesadillas on a paper towel, cut into triangles, and serve hot.