Recipe | Green Chile Chicken Quesadillas
Tonight I have a real treat for you: a super SIMPLE recipe that requires only four ingredients for an amazing meal: Green Chile Quesadillas. This is one of my favorite things that I make at home, because I’m not a great cook, and yet this is one thing that even I can do well. I will warn you: I’m not an exact cook. I’m one of those “a little of this, a little of that, whatever you like, whatever you feel like” kind of cooks.
Serves: 4ish (this can easily be adapted to as many or as few as you’re feeding–just add more of everything!)
- 1 4.5 oz can chopped green chiles
- 2 chicken breasts
- 8-12 oz shredded cheese (the more the better, in my opinion)
- 1 bag of flour tortillas, 8 or 9 inch, doesn’t matter. Depends on how big you want them. 🙂
I start by poaching my chicken breasts for 20ish minutes or until cooked through, and I dump into the water whatever looks good: Adobo, garlic powder, sometimes onion powder, chili powder, cumin, and always a shake of cinnamon. When they’re done, remove from the water and let them cool on a plate until cool enough to handle. Then, shred shred shred them up with a large fork and place in a large bowl.
To the bowl, add the cheese and chiles (not drained). Mix well.
I cook these babies on a large electric griddle so I can bang out 4 at a time. I crank it all the way up as high as it goes (400) and melt a little butter on it. Pile your chicken mixture on one half of the tortillas, careful not to overstuff, though tempting, and fold in half and place on griddle and cook on each side until melty and golden crispy. Serve with sour cream, salsa, guacamole, etc. Endless possibilities!