Chicken Quesadillas

• khẩu phần: 6 servings
• tổng thời gian: 45 minutes

Nguyên liệu

1 lb. skinless, boneless chicken breasts, preferably thin sliced

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

2 tsp. paprika

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. sugar

3–5 Tbsp. vegetable oil, divided

1 small onion, cut into ½" pieces

1 small red bell pepper, ribs and seeds removed, cut into ½" pieces

2 garlic cloves, finely chopped

1 jalapeño, thinly sliced

12 oz. pepper jack cheese, coarsely grated (2–3 cups)

½ cup (packed) coarsely chopped cilantro

6 8"–10"-diameter flour tortillas

Hướng dẫn

If your 1 lb. skinless, boneless chicken breasts are not thin sliced, working one at a time, hold a long knife parallel to cutting board and slice breasts along a long side until cut in half to create thin cutlets.

Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. paprika, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1 tsp. sugar in a large shallow bowl to combine. Add chicken breasts and toss to coat evenly in spice mixture; set aside.

Heat 1 Tbsp. vegetable oil in a large nonstick or stainless-steel skillet over medium-high. Cook 1 small onion, cut into ½" pieces, and 1 small red bell pepper, ribs and seeds removed, cut into ½" pieces, stirring often, until lightly charred in spots and onion is translucent, about 4 minutes. Add 2 garlic cloves, finely chopped, and 1 jalapeño, thinly sliced, and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Transfer vegetables to a medium bowl.

Heat 1 Tbsp. vegetable oil in same skillet over medium. Add reserved chicken breasts (it’s okay if they overlap slightly) and cook, turning once or twice, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut into ½" cubes and add to bowl with vegetables. Clean and reserve pan.

Mix 12 oz. pepper jack cheese, coarsely grated (2–3 cups), and ½ cup (packed) coarsely chopped cilantro into chicken mixture. Divide among six 8"–10"-diameter flour tortillas, spooning over one half of each. Fold empty side up and over filling to cover.

Heat 1 Tbsp. vegetable oil in reserved pan over medium. Add 2 quesadillas and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat process 2 more times, cooking 2 quesadillas per batch and adding more oil to the pan as needed.

Cut quesadillas into wedges and transfer to plates to serve. Do Ahead: Filling can be made 2 days ahead. Transfer to an airtight container; cover and chill.