Chicken Quesadilla with Flour Tortilla from Scratch

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Lower calorie option and more budget-friendly.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: cooked chicken thighs

More nutritious and cheaper alternative.

Marinate the organic chicken in a large zippered bag with minced garlic and avocado oil for 2 to 4 hours.

Prepare the flour tortilla dough by mixing 2 cups all-purpose flour, 1.5 teaspoons kosher salt, 5 ounces very warm tap water, and 2 tablespoons avocado oil in a stand mixer with a dough hook.

Knead the dough for about 2 minutes until silky smooth, then divide into six pieces and let rest for 20-25 minutes.

Slice 2 poblanos, 1 jalapeno, and 1 white onion for the filling.

Heat a 12-inch skillet over medium heat with 2 tablespoons avocado oil, then sauté the onions and poblanos for about 5-6 minutes until tender.

Roll out the tortilla dough into 8-inch circles and cook each tortilla in a cast iron skillet for 45 seconds to 1 minute on one side and 30-45 seconds on the other side, then keep warm in a zippered bag.

Grill the marinated chicken on a grill pan over medium heat for 4-5 minutes on each side, turning for even cooking, then let rest for 8 minutes before slicing thinly.

Assemble the quesadilla by layering sliced chicken, sautéed onions, poblanos, and freshly grated Monterey Jack and Oaxaca cheese in a skillet over medium-low heat.

Cook until golden and the cheese melts, then serve with Mexican sour cream mixed with lime juice and zest, and roasted salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens