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Chicken Quesadillas

Source of Recipe

From "Dinner for Everyone" by Mark Bittman


Recipe Introduction

"Some nights, you probably wish you didn't have to stand over a stove, monitoring two skillets. Problem solved with these chicken quesadillas."

List of Ingredients

â—¦ 4 tablespoons good-quality vegetable oil
â—¦ 12 ounces boneless, skinless chicken thighs, cut into ½-inch slices
â—¦ Salt and pepper
â—¦ 1 tablespoon chili powder
â—¦ 2 ripe tomatoes, cored and chopped
â—¦ 1 jalapeño, seeded and chopped, or to taste
â—¦ 4 scallions, chopped
â—¦ ½ cup chopped fresh cilantro
â—¦ 2 tablespoons fresh lime juice, or more as needed
â—¦ 1 ½ to 2 cups grated Mexican melting cheese (like Oaxaca, Asadero, or Chihuahua; 6 to 8 ounces)
â—¦ Four 10- or 12-inch flour tortillas
â—¦ Hot sauce


Recipe

Heat the oven to 450° F and position two racks toward the middle. Put 2 tablespoons oil in a large skillet over medium heat. When it's hot, add the chicken and sprinkle with salt and pepper. Cook, stirring often, until the chicken is cooked through, 8 to 10 minutes. Add the chili powder and cook, stirring constantly, until fragrant, about 1 minute. Taste, adjust the seasoning, and remove from the heat.

Put the tomatoes, jalapeño, scallions, cilantro, and lime juice in a bowl and sprinkle with salt and pepper. Toss to combine; taste and adjust the seasoning.

Use the remaining 2 tablespoons oil to grease two baking sheets. Put two tortillas on each pan, turning them to rub both sides with some of the oil. Sprinkle the cheese evenly over the tortillas; scatter the chicken on top. Transfer the pans to the oven and bake until the cheese melts, 5 to 10 minutes.

Fold the tortillas in half. Continue to cook, turning once, until the tortillas are golden and crisp on both sides, about 2 ½ minutes on each side. Let the quesadillas sit for a few minutes, then cut them in wedges and serve with the salsa, passing the hot sauce at the table if you like.

Makes 4 servings