Honestly, not many dishes can beat a perfectly-seasoned, precisely-assembled, and carefully-cooked chicken quesadilla. Luckily, this delicious recipe from Food52 for simple and savory overstuffed chicken and broccoli quesadillas is guaranteed to hit the spot. This recipe provides you with a plate of cheesy wedges that are enveloped in a golden brown tortilla that’s crispy and flakey in texture as well as a medley of vegetables and shredded chicken that’s coupled together with melted cheese; all of which is sure to be a perfect dinnertime staple.
- 2 cups of shredded cooked chicken
- 3 cups of shredded white cheddar cheese or alternative shredded cheese
- 4 teaspoons of unsalted butter (divided)
- 8 8-inch flour tortillas
- 1 cup of chopped onions
- ½ teaspoon of minced garlic
- 2 cups of chopped broccoli
- ½ cup of roughly chopped spinach
- ½ cup of roughly chopped kale
- 2 tablespoons of minced fresh cilantro
- 1 tablespoon of vegetable or 1 tablespoon of extra-virgin olive oil
- 1 teaspoon of chili powder
- Kosher salt and freshly ground black pepper
- 3-4 dollops of guacamole, for serving
- 3-4 dollops of Sour cream, for serving
- ½ cup of salsa, for serving
- You’ll want to begin this recipe by heating a large skillet over medium-high heat; once the bottom of the skillet is properly heated, add in your single tablespoon of the cooking oil of choice- either vegetable or olive oil. Once it’s spread throughout the pan, add in your onion and broccoli, season it with salt and pepper, and then sauté the contents of your skillet for 3 minutes when the vegetables begin to soften.
- At this point, you’ll add your spinach, kale, garlic, and chili powder into the skillet. Using a wooden spoon, combine everything by stirring until you can smell the garlic, the spinach and kale has wilted, and everything is well combined. Then, stir in your cilantro, empty the skillet by placing the mixture into a bowl, and stir in your 2 cups of shredded cooked chicken until everything is blended. You have a couple of options for how you get your 2 cups of shredded cooked chicken. If you have the time, you may cook and shred your own chicken breasts, or if you’re low on time, you can purchase a supermarket rotisserie chicken and tear it up with a fork or your washed hands.
- After your skillet is empty, you’ll want to wash and dry it fully before placing it back onto medium heat. Once it’s warmed up, add and melt a half teaspoon of butter into the skillet. Then, place a tortilla in the pan, sprinkle 2 tablespoons of the cheese mixture that you set aside earlier over half of the tortilla, and distribute 1/8th of the chicken and vegetable mixture over the cheese. Then, top this mixture with an additional 2 tablespoons of shredded cheese. Be especially careful to not overindulge and make your quesadillas structurally unsound by overwhelming the tortillas.
- Using a spatula, flip the bare half of the tortilla over the filling, press it down with the spatula, and cover the pan. Sauté the pan for approximately 2 minutes until the bottom of the tortilla is golden brown and the cheese has started to melt; then use the spatula to flip the half-moon quesadilla. Continue to cook this opposite side for 2-3 minutes in an uncovered pan until all of the cheese is melted and the underside is browned. If you’re confident in your quesadilla-cooking abilities, you can cook two at a time by nestling each half-moon tortilla in the same pan with their flat ends against one another.
- After both sides are cooked, remove each quesadilla to a cutting board and let it sit for at least one minute until you slice it into 2 or 3 wedges. Repeat the above step until all quesadillas are cooked. Serve your quesadillas alongside guacamole, sour cream, and salsa, and enjoy!
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