January 12, 2012
"Just a simple version I make at home, not trying to be authentic here. Any variety of soft tortillas can be used, and you can also use any flavor you prefer for the seasoning. Measurements are all approximate. I shredded up two leftover chicken breasts from a rotisserie chicken. The Sazon Goya comes in a box, with several packets inside. I used most of one tiny packet of seasoning, tropical flavor."
- Serving Size: 1 (135.8 g)
- Calories 262.6
- Total Fat - 18.2 g
- Saturated Fat - 9 g
- Cholesterol - 70.7 mg
- Sodium - 324.7 mg
- Total Carbohydrate - 4.9 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 19.6 g
- Calcium - 295 mg
- Iron - 1 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.1 mg
Heat a small skillet over medium-high heat and add a touch of oil. Once the oil is hot, saute the pepper strips and onion slivers until wilted, approximately 5-10 minutes. Add Sazon Goya seasoning packet and stir well.
Add shredded chicken to the pan, stir well, and heat over low heat until warmed through. Keep warm over lowest heat.
Heat a large flat griddle or skillet over medium heat. Grease a tiny bit. Place 4 of the tortillas into the pan (or do this in batches if your pan is too small to fit them).
Top each tortilla with a generous spoonful of the chicken & vegetables mixture, spreading evenly.
Sprinkle about 1/4 cup of cheese over each, then place the remaining 4 tortillas on top, pressing gently to flatten slightly.
Using a wide spatula, carefully flip over each quesadilla and crisp the other side. You only want to cook these a couple of minutes max per side, just to very lightly start to brown them. Be careful not to let them burn.
Remove to plates and cut into 4 pieces each, using a pizza cutter or kitchen shears.
Garnish each with a small amount of additional cheese, a slice of avocado, and a bit of sour cream or sauce, as desired.
Tips & Variations
No special items needed.