CookingTogether
Crispy Folded Chicken Quesadilla
The fold does the work here: cheese on both sides of the filling seals it shut, and a spatula pressed flat for the first twenty seconds is what gives you the freckled, crackly shell. Ten minutes, one pan, and it tears open into strings.
- Time
- 15 min
- Serves
- 2
- Difficulty
- Easy
Ingredients 8
Steps 8
Toss the shredded chicken with the smoked paprika, cumin, a pinch of salt and a teaspoon of the jalapeno brine. The brine is what stops the filling tasting flat.
Lay a tortilla flat and cover one half with half the cheese, then the chicken, then the jalapenos, then the rest of the cheese. Cheese on both sides of the filling is what glues the fold shut.
Fold the empty half over and press down gently with your palm.
Heat the oil in a heavy frying pan over medium heat. Too hot and the tortilla scorches before the cheese melts.
Lay the quesadilla in and press it flat with a spatula for 20 seconds so it makes full contact with the pan.
Cook for 3 minutes until the underside is freckled deep brown, then turn it over and cook for another 2 to 3 minutes.
Slide it onto a board and leave it for 1 minute. Cutting straight away lets all the cheese run out.
Tear or cut in half and serve with lime wedges and salsa.
From Cooking Together · cookingtogether.app/recipe/ylXLOeDLp2SCzw7v2wdN
