Tequila Chicken Quesadillas
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Canola Oil1 tsp
Kosher Salt1.5 tbsps
Cumin1 clove
Garlic (minced)1 small
Red Onion (thinly sliced)30 g
Tequila2 tbsps
Unsalted Butter2 tbsps
Cilantro Leaves (finely chopped)2 tbsps
Scallions (sliced)1.5 cups
Soy Flour1 tsp
Salt3
Eggs3 cup
Heavy Cream1 cup
Club SodaDirections:
1
Special equipment: 2 (12-inch) round aluminum pizza pans Preheat oven to 375 degrees F
2
Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter
3
Spray pizza pans generously with the vegetable oil spray
4
Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans
5
Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch
6
In a large saute pan or wok, heat oil over high heat
7
Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil
8
Next add the peppers and onions, and remove pan from the heat and add tequila
9
Cook for about 5 minutes, or until chicken is cooked thoroughly
10
Keep warm
11
Cut 1 flat bread into 4 pieces
12
On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces
13
(Wrap the other flatbread and freeze for another use)
14
Lastly, melt butter until very hot in a saute pan over medium-high heat
15
Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted
16
Cut quesadillas into 3 pieces each and serve
17
Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired