Rainy Day Chicken Quesadillas
I love the rain, although these chilly rainy days are a little different. And yet, there is always room for opportunity. Room for soup, for finding a corner to snuggle into and for making comfort food. Today’s edition of comfort food is Chicken Quesadillas, with an attitude. I recently made a batch of theplas. And used the leftover theplas instead of tortillas to make these quesadillas. The result is both high impact in terms of flavor and nutrition. And I realize that just like any other sandwich, interesting bread makes all the difference. And I might be biased, but a touch of Indian makes all things better.
To keep this vegetarian, you can just use the cheese mixture or use the cheese mixture with black beans.
The Story Behind Today’s Chicken Quesadillas
It is a busy day at work and a chilly and rainy day in New York. Of course, I am without an umbrella. Something that I am notorious for. Rain for me is like childhood, spontaneous and refreshing! This is a lot like the way my children enjoy the snow, running around and building snowmen. However, today I did return late and needed to find something that comforted me and the brood. The result was these chicken quesadillas with a difference. Luckily, I had all the fixings. I also made guacamole and Pico Di Gallo.
What makes these Chicken Quesadillas Different?
There is a lot of flavors, as the shredded chicken is loaded with lime and cilantro. In a pinch shred up any kind of leftover chicken will do. I normally use whole wheat tortillas but having homemade flatbreads on hand worked out so well. The quesadillas use sharp cheddar along with jack cheese and lots of finely chopped jalapenos and the result is mega flavorful and spicy.
These quesadillas are simple, but the mixture of an assortment of odds and ends make all the difference. All of this is leading up to a fridge clearing effort.
How to Enjoy your Chicken Quesadillas
Since these Quesadillas are made with a complex flatbread they are pretty satisfying by themselves. Maybe with just a dollop of sour cream. A salad with chickpeas would never be out of the question.
A simple everyday recipe for Quesadillas, made very frequently in our house.
Ingredients
- 3/4 cup of shredded chicken (any flavorful cooked variety)
- 1/2 cup of sharp cheddar
- 1/4 cup jack cheese
- ½ teaspoon powdered cumin
- ½ cup tomatoes, diced
- 2 jalapeno peppers, minced.
- 2 tablespoons chopped cilantro.
- Cooking Spray as needed.
- 8 small flatbreads such as parathas, theplas or tortillas
Instructions
- In a mixing bowl, toss the shredded chicken, extra sharp cheddar, jack cheese, cumin, tomatoes and the jalapeno peppers.
- Place a skillet on the stove on medium heat. Spray evenly with the cooking spray.
- Place a flatbread on the skillet and cook for a few seconds.
- Spread with the filling and top with another flatbread.
- Press down with a spatula and allow it cook for about 2 minutes. The cheese should start melting and you should be able turn the quesadilla without too much of the filling spilling out.
- Allow the second side to cook up, this will take about 2 minutes. The goal is to have the flatbreads crisp up and the cheese all melted.
- Remove from the skillet and cut into smaller pieces and serve.
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Sohel Khan
What a delightful twist to traditional chicken quesadillas! The rainy day vibes in New York seem to have inspired a cozy and creative culinary adventure. Using homemade theplas instead of tortillas is a brilliant idea, adding a unique touch of Indian flavor to the dish. The combination of shredded chicken with lime and cilantro, along with a blend of sharp cheddar, jack cheese, and minced jalapenos, promises a burst of mega flavorful and spicy goodness.
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