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Quessadillas
I didn't see any threads on this one, I'm suprised. Anyway. . .
This makes approximately 8 to 10 Quesadillas depending upon how much sauce you use.
Sauce
½ cup mayonnaise
4 tsp minced jalapenos minced
4 tsp jalapeno juice
1 ½ tsp sugar
1 tsp cumin
1 tsp paprika
¼ tsp cayenne pepper
¼ tsp garlic powder
2 dashes salt
Just mix it all together and set aside.
Package of large tortilla soft shells
2 to 4 boneless chicken breasts depending upon size
1 package of taco mix.
Whole bunch of shredded cheese, your favorite
Chicken
Heat skillet to medium with a layer of oil
Cut chicken into strips ½ inch by 3 to 4 inches – you’re going to cut this again. This makes for more even cooking without losing moisture.
Throw chicken into skillet, cook until a light brown crust forms.
When the chicken is done, place it on a cutting board and cut into short slices. Go ahead, man up and grab that hot chicken, slice it small. Throw it back into the skillet and add the taco mix according to package instructions. Cook according to the instructions on the box but not until dry. Dry is bad.
Heat up a large skillet medium.
Here’s the procedure. Spread some sauce on half of a shell. I use a thin film but this is to taste. Place in medium hot skillet. Put a layer of chicken on the sauced half, cover liberally with cheese. Fold over. Cooks about 30 seconds depending on the heat. Flip, try to get them golden brown and slightly crispy. Throw on a plate and cut.
These are pretty good but not intended for those with ulcers. Mexican cheese mix is good. The real key to these is to not overcook the checken.
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Last edited by Kyobanim; 08-12-2008 at 04:43.
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