Chicken Quesadillas?!
also, whats a good filler for the Quesadillas? My friends mom makes the best quesadillas but they arent home so i cant ask for the recipe. in the middle it looked like there was chicken cheese and crushed tomatoes, but i want the full recipe like that just to make sure. (again, i only have the basics in my pantry and fridge. no garlic. no onions. no bell peppers. no jalepinos.) (oh and i only like a little to no heat.)
sorry, but bare with me i only have little in my pantry and fridge. (i do have chicken and crushed tomatoes and cheese and sour cream.)
thanks!
Answers: Hello. Im going to make Chicken Quesadillas but i dont have any tortillas or pitas. Does anyone know of a good recipe to make tortilla or pita bread? ( I only have the basics in my pantry and fridge, and i dont have any yeast ...)
also, whats a good filler for the Quesadillas? My friends mom makes the best quesadillas but they arent home so i cant ask for the recipe. in the middle it looked like there was chicken cheese and crushed tomatoes, but i want the full recipe like that just to make sure. (again, i only have the basics in my pantry and fridge. no garlic. no onions. no bell peppers. no jalepinos.) (oh and i only like a little to no heat.)
sorry, but bare with me i only have little in my pantry and fridge. (i do have chicken and crushed tomatoes and cheese and sour cream.)
thanks!
No-yeast Flour Tortilla Recipe
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.
This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!
Super Easy Chicken Quesadilla
12 ounces cooked chicken breast halves
2/3 cup shredded monterey jack cheese
1/4 cup finely chopped green onion
8 (8") flour tortillas
1 cup salsa
1 cup sour cream
Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas.
Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes.
Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream.
For your purposes since you don't like spicy things, I would replace the salsa with some chopped tomatoes with some coriander for flavour.
Enjoy!
nope dont have any
Go online to Food Network.com for good Mexican recipes and help.
it won't be good if you don't have any onion, or garlic or any FLAVOR! u have to have some kind of corn tortillas, or flour tortiallas, but make the ckn with the cheese and sourcream and tomatoes. Good l;uck
INGREDIENTS:
2 teaspoons active dry yeast
1 tablespoon sugar
1 1/4 cups warm water (about 110 to 115°)
3 1/2 cups all-purpose flour
1/2 teaspoon salt
oil
PREPARATION:
Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes. Sift 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and
remaining warm water.
Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.
Makes about 10 to 12 pita breads.
Enjoy!!!
Is there any particular reason why you can't just go to a store and get some ingredients, at least the tortillas?
Favorite Chicken Quesadillas
Quesadillas are quick and easy to make and fun to eat. Adults and
children love them (although sometimes with different ingredients!)
and they make great party fare. Serve them as a main dish or as a
great appetizer. They also make wonderful snacks or light lunches.
2 tablespoons oil
1/4 cup chopped onions
1 small minced garlic clove
1/4 cup chopped bell peppers
2 minced chile peppers (to taste)
3 chopped plum tomatoes
oil for frying
8 flour tortillas
2 cups shredded cheddar cheese
11/2 cups cooked chicken
Salsa
Sour cream
In a medium heavy skillet sauté the onions, garlic, and peppers in
the 2 tablespoons oil until soft. Add the chile peppers and tomatoes
and simmer for a few minutes more. Add the chicken and stir well to
combine. Heat a thin layer of oil in a heavy medium sized pan over
medium low heat, Place a tortilla in the pan and sprinkle with 1/4
cup cheese. Add about a quarter of the chicken mixture and top with
another 1/4 cup cheese. Cover with another tortilla and cook for 2-3
minutes or until golden brown. Flip the quesadilla over and cook for
an additional two minutes. Remove from the heat and cut into wedges.
Keep warm while frying the remaining quesadillas. Serve with salsa
and sour cream.
Makes 4 Servings.