Spicy Chicken Quesadillas

"This is my take on the Shredded Mexican Chicken Recipe #105598 and made quesadillas from it; my husband and I loved it!"
 
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Ready In:
40mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a pot, bring oregano, bay leaves, chicken broth, peppers, onion, and garlic to boil.
  • Add chicken, reduce heat to medium, and simmer for about 1/2 hour until chicken is cooked. Be sure to submerge the chicken in soup base as completely as possible or occasionally turn the chicken in pot.
  • Remove chicken and place into a large bowl until it is cool enough to handle.
  • Meanwhile, combine chili powder, salsa, cumin, and hot sauce in a small bowl.
  • Shred chicken with two forks or with gloved hands (I find the latter easier to do).
  • Add the sauce mixture to the chicken and mix thoroughly (again, using a gloved hand works best). Add 1-2 tablespoons of the soup base for flavor and to keep chicken moist.
  • Heat a fry pan or skillet with olive oil.
  • Heat a tortilla on one side for about a minute and flip over.
  • Place shredded chicken on half of the tortilla, evenly spreading it out.
  • Sprinkle cheese over it, evenly spreading it out, as little or as much as you want!
  • Fold tortilla over and press down. Heat on one side for about 2-3 minutes or until cheese is melted. Then, flip on other side and repeat.

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