Crispy Chicken (Print Version)
# Ingredients:
01 -
4 big flour tortillas (10-inch).
02 -
1/2 cup water.
03 -
1 cup chunky salsa.
04 -
3/4 teaspoon salt.
05 -
1 teaspoon paprika (smoked).
06 -
1/2 teaspoon dried garlic.
07 -
1/2 teaspoon cumin powder.
08 -
3 cups shredded Mexican cheese blend.
09 -
1 pound chicken slices (breast or tenders).
10 -
Cooking oil, like olive oil.
11 -
1/2 teaspoon oregano leaves.
12 -
Lime pieces for serving.
13 -
Creamy sour cream.
# Instructions:
01 -
Combine seasonings in a small bowl. Coat chicken pieces thoroughly.
02 -
Heat some oil in a pan. Sear chicken on one side for 2-3 minutes, turn and cook another 3-4 minutes. Take out and shred into bits.
03 -
Pour salsa and water into the skillet. Let it simmer for 7-9 minutes until thickened. Blend with the shredded chicken.
04 -
Drizzle oil in a clean pan. Lay a tortilla flat, scatter cheese all around, and drop chicken mixture onto one side. Fold once the cheese is melty.
05 -
Let it cook for about 1-2 minutes per side until golden and crunchy.
# Notes:
01 -
You can prep the filling ahead of time.
02 -
This meal freezes perfectly.
03 -
Choose high-quality cheese for the best flavor.
04 -
Trim tendons out of the chicken before cooking.
05 -
Let quesadillas rest a bit before slicing.
06 -
Save part of the chicken mixture for future use.