Mexican Chicken Quesadillas With Corn Food

MEXICAN CHICKEN QUESADILLAS WITH CORN

Steps:

• Preheat broiler. Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken and chili powder; cook and stir 2 minutes. Add corn and 2 Tbsp. of the salsa; cook and stir 3 minutes or until chicken is cooked through and sauce is thickened.
• Spray tops of 4 of the tortillas with cooking spray. Place, sprayed sides down, on large foil-covered baking sheet. Sprinkle with half of the cheese; top with chicken mixture, remaining cheese and remaining tortillas. Spray tops of tortillas with cooking spray.
• Broil, 4 to 5 inches from heat, 3 minutes or until golden brown. Turn quesadillas over with large spatula; continue broiling an additional 3 minutes or until second side is golden brown and cheese is melted. Cut each into 4 wedges. Serve with the remaining salsa.

CHICKEN QUESADILLAS

Steps:

• In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.

QUESADILLAS

Steps:

• Grate the cheese.
• Warm each tortilla until pliable.
• Add 1/2 ounce of cheese to each tortilla.
• Fold in half.
• Cook on each side until golden brown.
• Serve with salsa and guacamole on the side.

MEXICAN STREET CORN QUESADILLAS

Steps:

• Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside. Stack corn on the trivet.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.
• While the corn cooks, prepare the Jalapeno Cream Sauce as directed below.
• When cooking is complete, use a quick release.
• Let corn cool until it can be handled, then cut corn off the cob.
• Discard the water from the pot, dry it and return it to the base. Select saute and let it heat until very hot.
• Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 - 3 minutes.
• Add onion and jalapeno and saute and stir for another 2 minutes.
• Add garlic and stir for 1 minute. Turn off pressure cooker and remove the pot to a hot pad.
• Add chicken, cilantro, yogurt, chili powder, cumin, smoked paprika, lime juice, salt, and pepper; toss to combine.
• Assemble the quesadillas: spread avocado on one half of a tortilla. Pile a scoop of corn mixture on the other half. Sprinkle with shredded cheese then fold in half. Repeat with the desired number of quesadillas.
• Heat a skillet or griddle to medium-high heat. Place assembled quesadillas on the griddle and cook until slightly browned. Flip and cook until browned and the cheese is melted.
• Serve immediately with a side of Jalapeno Cream Sauce and/or sour cream.
• Add jalapenos, cilantro, sour cream (or yogurt), garlic, lime juice, and salt to a food processor or blender and blend until smooth.
• Stream in oil as it mixes until it emulsifies.
• Taste and add more salt or lime juice as needed. If it's too spicy, add more sour cream (or yogurt).
• Store in the refrigerator for up to 6 days. Can be made in advance.

QUESADILLA (BEEF, VEGETABLE OR CHICKEN)

Steps:

• Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
• Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
• Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
• Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
• Transfer to cutting board, cut in half. Serve immediately!
• Dipping Sauce options: Sour cream, salsa, Avocado Sauce (pictured)
• Mix ingredients in a small bowl. Use for one of the Fillings Options below.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
• Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
• Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
• Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
• Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
• Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
• Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
• Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
• Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.

MEXICAN CHICKEN QUESADILLA RECIPE

Steps:

• Layer first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
• Heat large nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides.
• Repeat with remaining quesadillas.

HUITLACOCHE QUESADILLAS RECIPE

Steps:

• Chop the onion, tomatoes, and garlic.
• Cook the onions, tomatoes, and garlic in 2 tablespoons of cooking oil over medium heat stirring frequently for 5 minutes.
• When the tomatoes have changed color and started to lose their shape they are ready. Set them aside.
• In the same pot where you cooked the tomatoes, onion, and garlic cook the huitlacoche over medium heat for 10 minutes.
• Add the reserved mixture of tomatoes, onion, and garlic and stir well.
• Season with epazote and salt and cook for 2 more minutes.
• Start by putting about 3/4 ounce of cheese on a corn tortilla.
• Then put 2 tbsps. of filling on the tortilla.
• Then add another 3/4 ounces of cheese and top with another tortilla.
• Preheat your pan or comal to medium-hot. Place the quesadilla in the pan and cook until the tortilla just starts to turn golden then flip once.
• Check to see that the cheese is fully melted before serving.
• Serve 2 quesadillas per person. Slice the quesadillas in half and serve with your favorite salsa for dipping.

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

MEXICAN STREET CORN QUESADILLAS

Steps:

• Pre cook your tortillas if they are not cooked already.
• Make your Mexican Street Corn Salsa by combining all of the salsa ingredients. Season to taste with additional chili powder, jalapeno, salt, lime, and cotija cheese as desired.
• Heat a nonstick skillet over medium heat. Make sure all of your ingredients are ready to go as you will be building quickly in the skillet.
• When everything is ready, put the butter into the skillet. As soon as the butter is melted, placed a tortilla in the skillet.
• Add 1/2 cup of the monterey jack cheese spread out on the tortilla in the skillet.
• Sprinkle the Mexican Street Corn Salsa across the cheese. Add the additional 1/2 cup of cheese across the quesadilla.
• Place the remaining tortilla on top of it all and press down lightly.
• Cover with a lid that at least reaches to the edge of the tortilla. This is to trap in the heat to help melt the cheese without overcooking the tortilla itself.
• Cook for approximately 3-4 minutes until the tortilla is lightly browned. With a hand on top of the quesadilla, use a spatula to flip the quesadilla over. It should flip relatively easily as the melted cheese will hold things together and the toasted tortilla will be somewhat stiff and stay parallel to the skillet.
• Cover the quesadilla again. Cook on the second side approximately 2-3 minutes until that side is also lightly browned and the cheese is melted. If the tortilla is browning too quickly, turn the heat down. If it is not browning fast enough, you can remove the cover to let out the steam and turn the heat up slightly. Exact results will vary based on your stove and skillet.
• Remove the quesadilla and place on a cutting board to rest for 1-2 minutes. The resting will let the cheese start to settle so that it does not all leak out when cut.
• Cut the quesadilla into triangles and serve with sour cream or your sauces of choice.

CHICKEN CHEDDAR QUESADILLAS WITH TOMATO AND CORN SALSA

Steps:

• Stir salsa, corn, 1/4 cup red onion, and 1/4 cup cilantro in small bowl to blend. Season salsa to taste with salt and pepper.
• Sprinkle chicken with chili powder, cumin, salt, and pepper. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and remaining 3/4 cup onion and sauté 1 minute. Add chicken and sauté until chicken is just cooked through, about 5 minutes. Sprinkle half of 1 tortilla with 1/2 cup cheese. Place 1/3 chicken mixture atop cheese; sprinkle with 2 tablespoons cilantro and another 1/2 cup cheese. Fold tortilla in half. Repeat with remaining tortillas, cheese, chicken mixture, and cilantro. Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Place 2 quesadillas in 1 skillet and third in second skillet. Cook quesadillas until brown and cheese melts, about 4 minutes per side. Transfer quesadillas to work surface and cut into wedges. Arrange on platter; serve with salsa.