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The best cheesy cheese! Golden brown crunchy on the outside, perfectly melted inside. A 20 -minute recipe!
Why do I love this recipe
- Quick night superhero. Greet a recipe for lunch, dinner or snack without complications, loved by children, adolescents and all adults, perfect as a 20 -minute meal for the night or an easy party appetizer.
- Use the remaining roast chicken. Do you have a remote grated chicken? No more waste here! Transforms the left -hand chicken in crispy cheese, cheesy and perfectly golden brown chicken.
- You can dress. Keep it simple or things with all fillings (we are talking about Tex-Mex or even inspired by Greek). There is no incorrect way of having a quesadilla!
- Such a versatile recipe. This cheese recipe is incredibly flexible and indulgent. Paste to chicken, make it fornid or vegetarian (recipes below).
- It freezes wonderfully. Quesadillas freezes very well, keeping up to 2 months, it is great to have in your back pocket when dinner feels absolutely impossible during those super chaotic and busy nights.
What is the best cheese to use for quesadillas?
Always opt for cheese with easy fusion capabilities such as Cheddar (more robust flavor), Jack Monterey (soft cheese) or pepper jack (provides a subtle heat kick). Oaxaca (soft and creamy) and Chihuahua cheese (soft and buttery flavor) are also excellent options.
Quesadilla variations
Beef
Replace 2 cups of shredded ground meat seasoned with taco seasoning (or roasted excess) with broken roasted chicken.
Pig
Replace 2 cups of pork carnitas (IP version or slow cooking pot) with broken broken chicken.
Vegetarian
Omits the chicken and replace a mixture of frozen or canned corn, canned black beans (drained and rinsed), chopped peppers, pico of rooster and coriander.
Cheese
Use a mixture of cheeses that melt well as Monterey Jack, Cheddar, Colby, Oaxaca or Chihuahua cheese.
Tips and tricks for success
- Make them mini. Use smaller flour tortillas to be the size of a bite, perfect to serve as party or refrigeration after school.
- Use flour tortillas. Although corn tortillas can certainly be used, flour tortillas are generally preferred for flexibility and ease of management without dividing.
- Don’t overcome. Size matters! The overload can sound like a good idea since the filling is the best part, but this can cause torn tortilla and too much. Always extend the filling more than half of the quesadilla; This will ensure easy folding (think of the form of crescent) and handling without spill.
- Just grated cheese is very useful. Pre-shredded crushed cheese contains anti-tasks that can hinder their ability to melt gently. The freshly grated cheese is the best, derived more smoothly and uniformly, and creating a sticky and much higher quesadilla filling.
- Cover the pan. Start with 1 teaspoon of oil in the pan. Adding too much oil will result in soaked and fatty quesadillas.
- The heat continues. Add the jalapeño slices or your favorite spicy sauce for heat kick.
- Mix it. Add your favorite ingredients and be creative. Barbecue chicken, scrambled eggs and bacon (breakfast for dinner!), Shrimp or mushrooms sauteed to garlic, and refused beans are just some options. Do not be afraid to experiment here, there are so many fun options to try!
- Keep hot in a low oven. Quesadillas can be transferred to a baking tray and staying hot in an oven under 200 ° F, while additional quesadillas are cooked or until it is ready to serve.
- Reheat in the oven or the air fryer. To obtain the best results with the leftovers, heat again in the oven to 350 ° F until it hot, approximately 5-8 minutes, or in the air fryer at 350 ° F until it hot and crispy, approximately 10 minutes, turning halfway.
For the tip
Leave a small edge.
Leave a small border of 1/4 or 1/2 inch around the edge of the quesadilla; This will help prevent the filling from spilling, sealing much better and maintaining the filling content for a crunchy and golden cheese.
What to serve with chicken quesadillas
Easy chicken quesadillas: frequent questions
The Guacamole, the Peak of Gallo, the avocado cut into cubes, the sour cream, the coriander and the wedges of Lima are classic options. Serve with Mexican rice for a more sincere meal.
Sobras can be stored in a hermetic container in the refrigerator for 3-4 days.
SOONSADILLAS QUESADILLAS can be reheat in the microwave, the oven or the air fryer. For rapid overheating, the microwave is the best, while the air fryer will be more appropriate to achieve that crunchy exterior of favorite light.
Yeah! Let the quesadillas cool completely, involving individually in a plastic wrap. Place on a baking tray in a single layer, freezing for 1 hour until it is solid. Transfer to a hermetic and realiable freezer bag. Tag, date and freeze up to 2 months. Disqualo the night at the refrigerator and heat back in the oven or the air fryer until it hoting.
- 4 ounces Slaughte -sharp cheddar cheese
- 4 ounces grated pepper cheese
- 2 Cups Finely grated reddish chicken
- Kosher Salt and newly ground black pepper, To taste
- 1 ½ tablespoons vegetable oil, divided
- 6 (8 inches) Flour tortillas, heated
To serve
- 1 cup Guacamole
- 1 cup Gallo peak
- ¼ cup sour cream
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Preheat the oven to 200 degrees F.
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In a medium bowl, combine cheeses.
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Hot 1 teaspoon of vegetable oil in a large cast iron pan over medium low heat. Working one at the same time, add 1 tortilla to the pan and sprinkle with 1/3 of cheese mixture in a uniform layer.
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Cover with 1/3 cup of chicken in the middle of the tortilla; Season with salt and pepper, to taste.
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Cook until the cheeses have melted and the lower part is golden, approximately 3-4 minutes; Double gently in half, pressing slightly. Keep hot up to 20 minutes. Repeat with remaining vegetable oil and tortillas to make 6 cheese.
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Serve hot with the desired ingredients.
