Chipotle Chicken Quesadillas

• porciones: 4 servings
• tiempo activo: 30 minutes
• tiempo total: 2 hours 30 minutes

Ingredientes

3 scant cup (285 gram) all-purpose flour

2 teaspoon kosher salt

5 tablespoon pork lard (may substitute shortening or butter)

¾ cup warm water

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1/2 cup lime juice 120ml

1/2 cup orange juice 120ml

2 tablespoon soy sauce 30ml

4 teaspoon ground cumin 8G

2 teaspoon ground coriander 4G

2 teaspoon garlic powder 6G

2 teaspoon sugar 8G

1 teaspoon dried Mexican oregano 1G

1 teaspoon cayenne pepper 2G

1 teaspoon smoked paprika 2G

1 teaspoon kosher salt (plus more to taste) 2G

2 pound boneless (skinless chicken thigh)

2 tablespoon neutral oil

12 ounce sharp cheddar cheese (shredded)

2 ball Oaxaca cheese (12oz) (may substitute mozzarella or Monterey Jack)

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2 tablespoon neutral oil

3 tablespoon chipotle peppers in adobo (minced)

½ cup sour cream

juice of ½ lime (15 milliliter)

½ teaspoon garlic powder

pinch of sugar to taste (may substitute honey or agave)

kosher salt (to taste)

fresh cilantro

guacamole

Instrucciones

Make the Tortillas

Combine Tortillas

In a large mixing bowl, combine flour, salt, and lard (or fat of choice). Rub together with your hands until crumbly.

Add Water

Gradually add warm water, mixing until a slightly sticky dough forms.

Knead Dough

Knead for five minutes until smooth but tacky.

Divide and Rest

Divide into four equal balls, flatten slightly, cover, and rest for 30 minutes.

Roll Dough

Roll each ball into a nine to ten inch (22–23 centimeter) circle. Keep covered until cooking.

Cook Tortillas

Heat a comal or cast-iron skillet over medium-high. Cook tortillas for about one minute per side until golden and bubbly.

Transfer to a resealable bag to stay soft and pliable.

Marinate & Cook the Chicken

Marinate Chicken

In a dish, whisk together all marinade ingredients except chicken. Add chicken, cover, and refrigerate two to twelve hours.

Season Chicken

Pat chicken dry, season lightly with salt.

Cook Chicken

Heat two tablespoon oil in a skillet over medium-high. Cook chicken in batches, pressing with a small skillet/weight, three to four minutes per side until golden and cooked through.

Rest and Slice

Rest, then slice into half inch (1.25 centimeter) strips.

Make the Sauce

Stir Sauce

Stir chipotle, sour cream, lime juice, garlic powder, sweetener, and salt in a bowl

Adjust Consistency

Adjust thickness with water if needed. Refrigerate until serving.

Assemble the Quesadillas

Layer Filling

Spread 90% of the cheese over half of each tortilla. Add chicken, then sprinkle remaining cheese on top. Fold in half.

Cook Quesadilla

Heat one tablespoon oil in a skillet or griddle over medium-high. Cook quesadillas, pressing with a small skillet, three to four minutes per side until golden and melty.

Rest and Cut

Rest one to two minutes, then cut into quarters.

Repeat with remaining quesadillas.

Serve

Garnish with cilantro and serve with chipotle dipping sauce, guacamole, or salsa.

Nutrición

• Calorías: 807 kcal
• Grasa Total: 64 g
• Grasa Saturada: 23 g
• Grasa No Saturada: 35 g
• Grasa Trans: 2 g
• Colesterol: 161 mg
• Sodio: 2178 mg
• Carbohidratos Totales: 12 g
• Fibra Dietética: 2 g
• Azúcares Totales: 5 g
• Proteína: 47 g