Spicy Chicken Quesadillas Recipe

Shredded chicken, kicked up with jalapeño and pepper Jack cheese, makes a hearty filling for these flaky quesadillas.

Mixing the cheese in with the fillings distributes it equally and ensures that the quesadilla fillings keep intact rather than break. victimisation many oil offers the quesadillas a puffy, flaky, crisp texture.

The rules to form a quesadillas. the primary is combine the fillings with the cheese and keep the fillings bright. Second is fold, do not sandwich and use many oil, and keep it moving. end it with salt the outside.

Ingredients

3 ounces (85g) cut toasted pigeon breast
1 tablespoon (12g) minced preserved jalapeño
1 tablespoon (12g) minced recent cilantro leaves
4 ounces (115g) cut pepper Jack cheese
2 (8-inch) flour tortillas
2 tablespoons (30ml) oil
Salt

Directions

Combine chicken, jalapeño, cilantro, and pepper Jack in an exceedingly medium bowl and blend to mix. unfold 1/2 mixture equally over 1/2 one hotcake, going away a 1/2-inch border. Fold hotcake over and seal edges by pressing down firmly. Repeat with remaining filling and second hotcake.
Heat oil in an exceedingly 10-inch forged iron or slippery pan over medium heat till shimmering. fastidiously add each collapsable tortillas and cook, moving and moving tortillas around, till golden brown and puffy on initial facet, regarding a pair of minutes. employing a versatile metal spatula, flip quesadillas, season with salt, and continue preparation till golden brown and puffy on second facet, regarding a pair of minutes longer.
Transfer quesadillas to a towel to empty. delve triangles and serve directly.

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