To make your Quesadillas either spicier or milder there are a couple of things that we do. First I never broil my chicken. I cook my chicken in a skillet, cutting it into bite size pieces about half way through. It gets the nice browned flavor. I season it well w/pepper, garlic powder etc. beforehand. I get my peppers and onions going, then put them all in one skillet, adding a tiny bit of water and taco seasoning. Depending on how much seasoning you want will depend on how much water you should add. For more heat, I add Crushed red pepper flakes. My husband likes his food "hot", so his quesadillas also get the jalapenos and diced green chiles. Once you let your chicken mixture sit for a few minutes you'll get a thickened little sauce. Even that you can control, again by how much water you add. In a large skillet, I add a little bit of oil, add one tortilla, put chicken filling on one side adding shredded cheese, fold over. I flip when it gets a little golden brown. Is always crispy because that's how we like it. I'm only cooking for 3-4) people so it might take me 10 minutes (at the most) at the stove with the skillet/tortilla part. I'll cut up one for everyone while I'm cooking the others, sometimes the next with another variation. If you had a lot of people to feed, using the oven method might work a lot better. I just had never tried it.
Was this review helpful?
19 users found this review helpful
To make your Quesadillas either spicier or milder there are a couple of things that we do....