Just Don’t Call It A “Cheese” Quesadilla!
Looking around the interwebs at various recipes for Quesadillas, there seemed to be quitej a few recipes for “Cheese Quesadillas” (yes even Paula Deen doesn’t know any better), “Cheesy Quesadillas”. But seeing as how “Queso” is Spanish for cheese, that would be akin to posting a recipe for a “Tuna-y Tuna Sandwich”.
But this recipe is for a quesadilla with the addition of chicken, so “Chicken Quesadilla” is appropriate.
Sure, there are quicker Chicken Quesadilla recipes, but this one has a tasty, braised chicken filling that would take longer if prepared in a conventional manner.
I have made a smaller batch of this in my stovetop pressure cookers, but in my electric the minimum liquid is 1.5 cups, so a larger batch of chicken is necessary.
This is a bit of a hybrid recipe, in that it utilizes the pressure cooker as well as the oven or griddle. I probably would do them on a griddle if I had one, but because of the size limits of my kitchen that probably will not happen soon.
This can also be done with smaller tortillas, using two tortillas with one on the top and one on the bottom, but my preference is to use large “burrito size” tortillas and fold them. This is also better if cooking them on the griddle, since your can just pivot them from one side to the other, whereas if you were doing it sandwich style, there would be a lot more difficulty in flipping it without losing all of the tasty filling.
I like to use a 9 or 10 inch tortilla. The ones I used this time were 12 inch and a little difficult to work with.
So let’s make the chicken filling. If you want to make the chicken dicing a little easier, you can pop the chicken breasts in the freezer for about 15 minutes or so to firm it up a bit.
In a couple tablespoons of your favorite cooking oil (it doesn’t have to be your favorite, your are welcome to cook in one you hate if you really want to), sauté a chopped onion until it becomes translucent. Add in 5 cloves of garlic (smashed with a press) and sauté for another minute.
Add a couple pounds of cubed boneless, skinless chicken breast and cook until the outside starts to turn white.
Add the oregano, cumin, salt and pepper and stir together.
Pour in 1/2 cup of beer and stir it all together.
Add two cans of Ro-Tel, after draining the liquid from one of the cans.
Put the pressure cooker over high heat (if using an electric PC, switch to pressure mode). Put top on the pressure cooker and bring to high pressure.
When high pressure is reached, adjust heat to maintain high pressure and set time for 3 minutes.
When time is up, do a quick release.
Remove the top from the pressure cooker.
Put pot over high heat (for electrics switch to the highest sauté or brown mode.
Add about 1/2 cup loosely packed cilantro and simmer for 8-10 minutes until the mixture is reduced to desired thickness.
So, that’s it for the filling. Let’s put together our quesadillas.
Preheat the oven to 400 degrees.
Lightly grease a baking sheet. Depending on the size of your tortillas, get out two or three of them (however many will fit on the baking sheet folded in half. If making a lot at once, use two baking sheets.
On one half of each tortilla, put one or two large spoons of the chicken mixture. Put a generous amount of cheese on each one as well.
Fold each quesadilla in half and put the baking sheets in the oven.
Set timer for 5 minutes.
When time is up, remove the baking sheets from the oven and let cool for a few minutes.
Cut into wedges with knife or pizza cutter and top with your favorite toppings.
|Pressure Cooker Chicken Quesadilla|| |
- 2 tablespoons oil
- 2 pounds skinless, boneless chicken breast, cut into approximately ½" cubes
- 1 large onion, finely chopped
- 5 cloves garlic, pressed
- ½ cup beer
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cans Ro-Tel, 1 drained, 1 with liquid (or other canned tomatoes with green chiles)
- ½ cup (loosely packed) chopped cilantro
- Flour Tortillas (quantity will vary depending on size)
- 24 oz cheese, grated (I like half Pepper Jack and half Cheddar)
- Toppings of your choice (I like Salsa, Guacamole and Sour Cream)
- Heat oil over medium-high heat (or medium sauté setting on electric model)
- Sauté onions until they become translucent (4-5 minutes)
- Add garlic and sauté for another minute
- Add in chicken and stir until it takes on a little white color (I prefer the meat not be browned for this recipe)
- Add oregano, cumin, salt and pepper and stir to mix
- Pour in the beer
- Add the can of Ro-tel with juice and the drained can of Ro-tel
- Stir, then turn heat to high and place top on pressure cooker (for electric, turn off sauté mode, put top on cooker and set pressure to high)
- When high pressure is reached set time to 3 minutes
- When time is up, remove from heat and do a quick release
- Remove cover from pressure cooker
- Place back over medium-high heat
- Add chopped cilantro
- Bring to low boil for 8-10 minutes, stirring often until mixture thickens
- Preheat oven to 400 degrees (you can preheat while chicken is cooking)
- Lightly grease 1 or 2 baking sheets, depending on how many you want to make at a time
- Place two tortillas on sheet (can be hanging off the side since you will be folding) You might be able to get 3 on a sheet if using smaller tortillas
- Depending on tortilla size, put one or two large spoons of chicken on one side of each tortilla
- Top with generous handful of cheese
- Fold tortillas (like a large taco)
- Place baking sheet in oven for 5 minutes
- Cut quesadillas into wedges with knife or pizza cutter
- Serve with whatever topping you like