Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 cup canola oil -- divided

  3. 3 pounds boneless chicken breast -- cut into strips

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 6 tablespoons new mexico chili powder

  7. 3 cups monterey jack cheese -- shredded

  8. 3 cups vermont white cheddar cheese -- shredded

  9. 1 cup goat cheese -- crumbled

  10. 1 bunch fresh cilantro -- chopped

  11. 12 flour tortillas -- 9-inch

  12. **SALSA FRESCA**

  13. 2 cans diced tomatoes -- (14 1/2 ounce)

  14. drained 1 medium red onion -- finely chopped

  15. 10 fresh jalapeno peppers -- seeded and chopped

  16. 1/2 bunch fresh cilantro -- chopped

  17. 1 lemon -- juiced

  18. 2 limes -- juiced

  19. 1/8 cup canola oil

  20. salt and pepper to taste

  21. cayenne pepper --

Instructions Jump to Ingredients ↑

  1. In a large saute pan, heat 1/3 cup oil on high heat. Just before oil smokes, place chicken in oil and sear on both sides until light golden brown. Remove from oil and drain on paper towels.

  2. Place seared chicken in a large roasting pan with lid or large covered casserole dish. Cover chicken with water and add chili powder. Stir to mix. Place on stovetop and bring to a boil. Cover and remove to a preheated 425-degree oven. Bake for one h our and 20 minutes or until 95 percent of liquid is gone. Remove from remaining liquid and cool. Shred with fingers into small pieces.

  3. In a large bowl, place shredded cheeses and chopped cilantro. Toss until well mixed. Place about 6 ounces of chicken on one tortilla. Layer cheese mixture over chicken. Cover with additional tortilla.

  4. Press with a large plate to smash together. In a large saute pan, heat 2 to 3 tablespoons of oil on high heat. Carefully place quesadilla in oil and cook until golden brown, about 45 seconds. Turn and brown on reverse side. Remove quesadilla to wire rack. Repeat with the rest of the quesadillas.

  5. Place quesadillas on top oven rack in preheated 325-degree oven. Place drip pan under quesadillas to catch oil. Bake for 8 to 10 minutes until oil is removed. Place each quesadilla on a large plate and cut into 6 pieces. Top with Salsa Fresca.

  6. Salsa Fresca: Place all ingredients in a large bowl and stir well. Chill and serve.


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