If you make one thing today, make these!!! What makes these particular quesadillas so yummy is the Spicy Salsa. You have to make it! I only used chicken, cheese and the salsa in these quesadillas as I thought it gave it plenty of flavour. However, you can easily add avocado if you can't imagine eating them without it!
Chicken and Spicy Salsa Quesadillas
Makes 8 Quesadillas
2 -1/2 inch thick chicken fillets, cut into very thin strips
Juice of one lemon
3 Tablespoons of olive oil, divided
2 Garlic cloves, crushed
1 Teaspoon of ground cumin
Salt and pepper
1 Cup/240 ml of Spicy Salsa
1 Cup/115 grams of grated cheddar cheese
4 Flour Tortillas
In a large bowl make the marinade by adding the lemon juice, 1 tablespoon of the olive oil, garlic, cumin and salt and pepper. Stir well to combine and pour over chicken. Cover and refrigerate for several hours.
When ready to cook the chicken, heat 1 tablespoon of the olive oil in a large cast iron or steel skillet. I recommend this type of pan because you will be guaranteed a nice golden colour on your chicken. Cook the chicken on a high heat for about 8 minutes or until no longer pink on the inside and golden on the outside. Remove from heat and set aside.
Meanwhile, lay your 4 flour tortillas out on a flat surface. Evenly distribute the chicken between the 4 of the. Basically spoon it making a like through the middle of the tortilla. Once you have done this, top it with the cheese and then the salsa. Fold them into a half moon shape and they are ready for cooking.
Heat the last 1 tablespoon of olive oil in a non stick skillet set over a medium-high heat. I can fit two at a time in my pan. I put them in the pan and press down the top of each one with my hand to help it stay together when it starts to cook. I only do this for a few seconds. Let it cook on each side for about 2-3 minutes. you are looking for a golden colour on the tortillas and nice and crispy edges. At least, this is how I like them! Repeat for the remaining quesadillas and remove from pan when cooked.
Once you remove them from the pan, cut each on in half and serve immediately. I don't recommend keeping them to hang around too long before serving as they will start to go soggy.
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