 | I became obsessed with quesadillas in college. We would always go to La Tapatia in the middle of the night to eat, since it was open until 3 am. Tapatia has gotten a lot fancier since my college days. I had to learn to order (pechuga de pollo quesadilla) in order to not get shredded chicken in my quesadillas. I much prefer bite sized pieces of chicken breast in my quesadilla instead of shredded chicken. Miss F inhaled these quesadillas...she was "starving!" I was shocked that she didn't comment on the green chiles in them. And my family devoured the entire platter! |
1 tablespoon vegetable oil
2 boneless skinless chicken breasts
½ teaspoon cumin
½ teaspoon salt
1 can diced green chiles (4.5 ounces)
12 flour tortillas
2 cups shredded Colby jack cheese
Heat the oil in a large skillet over medium high heat. Cut the chicken into bite sized pieces and toss with the cumin and salt. Sauté the chicken and chiles for 5 minutes, until the chicken is cooked through. Remove the chicken and chiles from the pan, wipe down the pan. Place one tortilla in the pan over medium heat and sprinkle with 3 tablespoons of the cheese. Place 1/6 of the chicken and chiles over top, then top with another two tablespoons of cheese. Place a second tortilla on top and cook for 2 minutes. Flip over and cook for 2 minutes more. Repeat with the remaining cheese, chicken and tortillas. Cut into quarters and serve with sour cream, salsa and guacamole.
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