Little Luis Chicken Quesadillas
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Salt1 tsp
Pepper1 tsp
Garlic Powder1 cup
White Wine1 large
Onion (sliced)8 large
Flour TortillaDirections:
1
Preheat a large Dutch oven on medium heat
2
Add the olive oil and sofrito and stir-fry until golden
3
Add the diced chicken and stir-fry until partially cooked; the meat should be a bit pink
4
Add the salt, pepper, garlic powder, white wine and chicken broth
5
Mix well, cover and allow to braise for about 10 minutes
6
Remove the cover, add the Latin seasoning and the sliced onion; mix well
7
Cover for 5 more minutes to soften the onion
8
Remove the cover and raise the heat to high to reduce the cooking liquid; approximately 5 minutes
9
Remove the pot from the heat and set aside
10
Preheat a large skillet over medium-high heat
11
Take 1 flour tortilla and fill with the chicken mixture and some of the grated cheeses
12
Fold in half and place on the skillet adding a heavy object on top such as a cast iron skillet of smaller size
13
This will help sear the outer tortilla while quickly melting the cheese on the inside
14
Remove the skillet, flip over and sear the other side
15
Continue cooking the quesadillas this way until all have been cooked
16
With a pizza cutter slice into wedges and serve with a side of sour cream and store bought salsa