Tonight I have a real treat for you: a super SIMPLE recipe that requires only four ingredients for an amazing meal: Green Chile Quesadillas. This is one of my favorite things that I make at home, because I’m not a great cook, and yet this is one thing that even I can do well. I will warn you: I’m not an exact cook. I’m one of those “a little of this, a little of that, whatever you like, whatever you feel like” kind of cooks.
Serves: 4ish (this can easily be adapted to as many or as few as you’re feeding–just add more of everything!)
- 1 4.5 oz can chopped green chiles
- 2 chicken breasts
- 8-12 oz shredded cheese (the more the better, in my opinion)
- 1 bag of flour tortillas, 8 or 9 inch, doesn’t matter. Depends on how big you want them. 🙂
I start by poaching my chicken breasts for 20ish minutes or until cooked through, and I dump into the water whatever looks good: Adobo, garlic powder, sometimes onion powder, chili powder, cumin, and always a shake of cinnamon. When they’re done, remove from the water and let them cool on a plate until cool enough to handle. Then, shred shred shred them up with a large fork and place in a large bowl.
To the bowl, add the cheese and chiles (not drained). Mix well.
I cook these babies on a large electric griddle so I can bang out 4 at a time. I crank it all the way up as high as it goes (400) and melt a little butter on it. Pile your chicken mixture on one half of the tortillas, careful not to overstuff -though tempting- and fold in half and place on griddle and cook on each side until melty and golden crispy. Serve with sour cream, salsa, guacamole, etc. Endless possibilities!