Added by MissDeirdre | Mon 31 Jan 2011 @ 12:43
I’ve been making Quesadillas for years from the packet combos and have found them dry and lacking in taste, then I tried one at an authentic Mexican restaurant and was so surprised by how delicious they can be and went about trying to duplicate the tastes. This recipe creates cheesy and spicey chicken quesadillas utilising a fajita seasoning packet (any brand-you can find then in the international food section of your supermarket and by themselves (without the \"kit\") they\'e very cheap) rather than a quesadilla seasoning. I’ve been experimenting with “Mexican rice” for a while now and have found this combination by far the tastiest, browning the rice really makes the difference.
2 Large Chicken Breasts, Skin-free (skin-off)
2-4 tablespoons olive oil
˝ teaspoon chilli flakes
Juice of one lemon
Fajita seasoning packet
Spanish Rice Recipe
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, chopped fine
2 cups of white rice
3 cups* chicken stock (or vegetable stock)
1 tablespoon tomato paste
1 cup of diced fresh tomatoes
Pinch of oregano
1 teaspoon salt
1 small tin corn kernels, strained
Equivalent amount of corn in frozen peas
*Check the instructions on the rice package for the proportions of liquid to rice• They can range from 1:1 to 2:1• If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
2 lugs of olive oil
6 Small Flour Tortillas
2 Marinated chicken breasts
1 small block of Colby cheese – grated.
1. Chop chicken breasts into medium length thin strips
2. Marinate for minimum 30 minutes, preferably overnight
* Put top oven on bake 180
* Put grill on high
Spanish Rice Recipe
1. In a sturdy saucepan brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add rice to broth. Add tomato paste, tomatoes, oregano, and salt. Bring to a simmer. Cover. Lower heat and cook 15 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit covered for 5 minutes.
Serves 4 to 6.
Heat tortillas in foil in the oven on 180 for 10 minutes.
Heat frying pan to 7, put in 2 good lugs of olive oil. Pour in chicken and all of marinade. Put in onion. Cook chicken – stir and brown for around 5 minutes. Put lid on, turn down to 6-5, cook for around 5-6 minutes.
Assemble quesadillas on baking tray – place a handful of cheese down, then some chicken, then some more cheese and seal up. Grill on high until air pockets emerge, then flip and grill on the other side.
Serve with Mexican rice and veges or salad.