
Sometimes I wish my wife had never had a chicken quesadilla. If there are chicken breasts in the freezer and it’s Saturday ” your making chicken quesadilla for supper ” is what I hear in the morning. Only saving grace is that she isn’t asking me to make them on the bbq.
I will admit they are actually really good, especially with Frank’s hot sauce. I have seen lots of kind of complicated recipes but the way I do it is really simple. I make them so often they are one of my earliest posts. A friend made them with my recipe and said it didn’t turn out as good as what I made for them. Since I do it the simplest way possible, one step was missing and that was time. You need about 2 hours for the flavour in the salsa to marinate the cooked chicken breasts.
This filling for the quesadilla is so simple that it is kind of a shame to call it a recipe. My greatest critic, my wife, says that it is a way better than any she has had in restaurants. The reason is restaurants can’t wait 2 hours when they make quesadilla so they have to build flavours a different way. The salsa is store bought medium salsa, good quality, not the no-name store brand. The small dice of the chicken breasts in the salsa for 2 hours lets the flavour get in the breasts.
1 chicken breast pounded thin
salt and pepper
1/3 cup salsa
3 green onions chopped thin
Salt and pepper both sides of the chicken breast and fry in a frying pan, set aside to cool. When cool enough to handle cut in a small dice about a quarter inch. It doesn’t have to be exact just small pieces. Mix salsa, green onions, chicken together in a bowl and sit on the counter for at least 2 hours.
This is enough for 2 full sized quesadillas or 4 of the folded in half kind. The using a plate method makes it easy to flip the full sized quesadillas. Exactly how the plate method works is an early post.