Chicken Quesadilla Supreme Recipe

4      Reviews by:    Johnny Davis   Chicken Quesadilla Supreme Recipe uses flour tortillas, onion, vegetable oil, chicken tenders or breast, cornstarch, chili powder, and other spices in making this very delicious quesadilla recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Mexican    Servings:2 Nutrition facts:968 calories45.2 grams fat Print Preview Rate This Recipe Prep Time:   5 Minutes Cook Time:   20 Minutes Total Time:   25 Minutes

INGREDIENTS

• 4 10-inch flour tortilla
• 1 large onion
• 3 tbsp vegetable oil
• 8 oz chicken breast or tenders, boneless and skinless
• 4 oz cheddar or cheese of choice, shredded
• 1 tbsp cornstarch
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp sugar
• 3/4 tsp chicken bouillon granules
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp cumin

DIRECTIONS

• This recipe makes two quesadilla. The chicken has to be chopped to a size between a blackeye pea and a large lima bean. The chicken could be cut with a nice but if a food processor is available, cutting the chicken into 1 inch cubes and then processing for 4 or 5 pulses will do fine. The onion and the chicken must be cooked prior to final assembly of the quesadilla. A large flat griddle works best for preparing the quesadilla. Place all of the spices into one bowl and mix well to combine.
• Heat griddle to 350°F. Peel and chop onion to about the size of a large lima bean. Put 2 tbsp of the oil onto the griddle and then place the onions. Cook the onions until they are well browned, stirring and turning as needed. Once the onions are cooked, move to a small skillet and hold over low heat to keep them warm. Place the remaining oil onto the griddle and then the chicken.
• Cook the chicken until done. Move the chicken to the skillet with the onions and stir to mix well. Hold to warm. Place two of the tortilla onto the griddle, side by side. Spread one-half of the onion and chicken mixture over one of the tortillas, spreading to cover the tortilla well, stopping about 1/2 inch from the edge of the tortilla. Spread one-half of the cheese over the onion and cheese. Sprinkle one-half of the spice mixture over the cheese.
• When the cheese begins to melt, top the other tortilla and place on top of the cheesed tortilla. Wait about 30 seconds to allow the cheese to fully melt and then move the quesadilla to a plate or flat surface. Repeat the process with the remaining tortillas and other ingredients. After both quesadillas have been constructed, use a pizza cutter to cut quesadillas into desired portions. Serve with salsa and sour cream.

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