Here's short story about the evolution of the Amazing Chicken Quesadillas: One snowy New York City afternoon in 1997, our dear friend Jill (aka Chika)and I were thinking of what to have for lunch. The Loon was away performing in a show in New Hope, PA, so it was just the two of us.
I considered the contents of my pantry and fridge, and said, "How about a yummy quesadilla?" Now, Chika was a dancer,so she was endlessly dieting. She loved my cooking, but was always leery of my bent for comfort food, which she assumed was highly caloric (I have no idea why). However, she thought quesadillas sounded good.
Well, let me tell you, the finished creation blew us away. There was something about the combo of flavors we flipped for. So much so, she requested I make them almost every night for the next few weeks. Word began to spread, and soon, we had friends coming over just to enjoy the "Chika" Quesadillas.
I've refined the recipe since then, but trust me...the flavor is through-the-roof. The lightly fried tortillas give them a luxurious texture. Flipping them halfway through takes a steady hand and a sturdy spatula, but if a little falls out during the flip...just push it back in! 100% Loon Approved (And Chika, too!)
- 1 tablespoon of olive oil
- 3 to 4 boneless, skinless chicken breasts, cut into ¼" pieces
- Salt and pepper
- 4 tablespoons of taco seasoning (about 2 ounces)
- 2 tablespoons of flour
- 1 cup of chicken stock
- Vegetable oil (about a total of 3 - 4 tablespoons)
- 8 medium-sized flour tortillas
- 4 cups of cheddar cheese
- 1 cup of scallions (green onions), chopped (white and green parts)
- 1 cup of canned green enchilada sauce (optional)
- 2 14.5 ounce cans of chopped green chiles
- 4 garlic cloves, peeled
- Salsa, sour cream and sliced avocado, for garnish
- Pre-heat oven to 250 F
- Heat the olive oil in a large skillet over medium heat.
- Lightly salt and pepper the chicken pieces.
- Cook the chicken in the oil until no longer pink.
- Add the taco seasoning and flour and stir to coat the chicken pieces.
- Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
- Using a slotted spoon, remove the chicken from the skillet to a medium bowl.
- Pour the taco sauce from the skillet into another bowl.
- In a non-stick skillet, heat about a teaspoon of vegetable oil.
- When hot, add 1 tortilla.
- On the tortilla, add a handful of cheese, then scallions, then cooked chicken.
- Moving quickly, spoon over a couple spoonfuls of the taco sauce and green enchilada sauce.
- Using a garlic press, press one garlic clove over the top.
- Top this with one more handful of cheese and top with tortillas.
- Using a tortilla, and your hand...flip the quesadilla.
- Cook until nicely browned on both sides.
- Remove from skillet and place on baking sheet and put in oven to keep warm.
- Repeat this process for remaining 3 quesadillas.
- Serve with salsa, sour cream and avocado slices.