Cooking Matt

Lime and cilantro chicken quesadillas

Posted by Matthew A. Gonzalez

Tags: Chicken, Dinner, Lunch, Mexican

For a Cuban-American, I sure love Mexican food. Not a week goes by where I don’t eat a burrito, quesadillas or enchiladas. This is a recipe for my homemade quesadillas.

Ingredients for two

• 1/4 lbs. of boneless chicken
• 2 cups of Mexican cheese
• 2 tortillas
• 2 cloves of garlic, minced
• 1 Tbsp of fresh cilantro
• 1 lime
• 1/2 red onion, chopped
• 1/2 Tbsp of dried oregano
• Adobo, salt and pepper

Tools & cookware

• Large bowl
• Grill
• Oven or toaster oven

Instructions

1. Season both sides of the chicken with adobo and 1/4 of the lime.
2. Grill the chicken. I use my George Foreman grill. Sometimes if the chicken isn’t very thick, it won’t cook evenly on both sides, so keep an eye on it, and flip the chicken if necessary.
3. Chop and shred the cooked chicken into little pieces. Grilling the chicken can sometimes make it dry, so add another 1/4 lime to the chicken.
4. Preheat the oven to 325º F.
5. In a large bowl, mix the cheese, garlic, cilantro, onion, oregano and chicken until it’s consistency is like a chunky paste. Add the rest of the lime and some salt and pepper to taste.
6. Add a layer of the mixture to the bottom half of a tortilla so you can fold the other half over it. Flatten the quesadilla until it is smooth.
7. Place the quesadillas on a cookie sheet and into the oven. Bake for five minutes and flip. Bake for another five minutes.
8. Serve with a fresh oil-and-vinegar salad or yellow rice.

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