How To Make Three Quesadillas With Two Chicken Thighs?
If you want to learn how to make three quesadillas with two chicken thighs, you are in the right place. You probably know by now that there are only three people in my family. That is why I had to learn how to make meals in smaller quantities. I make quesadillas every other week and they are a hit in my house. I make one quesadilla per person, and I serve it with a salad. That is a fast, easy, and affordable dinner. It is also the best way to use some leftovers from your fridge and pantry and turn them into a delicious meal.
Helpful tips
Prepare your ingredients before you start cooking. Cut the meat, slice the vegetables and mix the herbs.
Cook the chicken meat until it is no longer pink, and it is slightly browned. Then remove it from the pan and cook the vegetables. I prefer cooking them separately because they have different cooking times. Also, if your pan is too full the ingredients won’t be able to brown them. They are going to release their juices and they are going to boil in them rather than sear.
When everything is cooked I add it back to the pan and I season it well. Always taste and adjust the seasoning to your liking.
For this recipe I use the large 10-inch flour tortillas from Trader Joe’s. These are my favorite store-bought flour tortillas.
I cook the tortillas on both sides. First, I cook it on one side for a minute or two. Then, I flip it and I add the cheese and the chicken and vegetables. Finally, I fold it, cut, and serve. When I make quesadillas, I like a crunchy tortilla.
Where to find chipotle salsa? I love chipotle salsa and I always have it in my pantry. You can find it at the ethnic section of any Walmart, Target, or other big grocery store. Usually, I buy the San Marcos chipotle salsa. When I take the amount that I need for the recipe I pour the remaining salsa in a jar with a lid and store it in the fridge for a week.
Click here to learn how to cook five meals from one raw chicken.
How To Make Three Quesadillas With Two Chicken Thighs?
Ingredients
- 2 boneless skinless chicken thighs
- 1 onion sliced thinly
- 1 cup bell peppers sliced thinly
- 2 Tbsp cooking oil I used avocado oil
- 2 Tbsp unsalted butter
- 3 large flour tortillas 10 inches
- 1 cup grated cheddar or cheese that you prefer
- salt and pepper to taste
Spice blend
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- ¼ tsp chipotle chili powder
Sauce for serving
- ½ cup sour cream
- 2 Tbsp chipotle salsa
Instructions
- Cut the chicken thighs to bite sized pieces. Slice the onion and bell peppers thinly. Measure and mix all the spices in a bowl.
- Preheat a 12-inch pan to medium high. Add the oil and the chicken to the pan and cook for about two minutes per side. Then remove from the pan.
- Add the peppers and the onions in the same pan and cook them until they are soft and the onion is slightly caramelized.
- Add the cooked chicken to the pan with the peppers and onions, season with salt and pepper and add the spice blend. Stir well and remove from the pan.
- In the same pan add some butter and the flour tortilla on top. Cook for a minute and flip it over. Then sprinkle ⅓ of the shredded cheese and ⅓ of the chicken and vegetable mixture. Cook for one minute and fold in two.
- Repeat the same steps with the rest of the tortillas. Add the sour cream and the chipotle salsa in a bowl and stir it well. Serve the quesadillas warm with the sauce and your favorite toppings.
Other recipes you might like
Chicken Fajita Lettuce Cups (With Chipotle Sour Cream)
Mexican Chicken Salad with Creamy Jalapeño Dressing (Gluten Free)