“Cilantro-Lime Chicken Quesadillas” first appeared on The Stay At Home Chef on February 4, 2013″
When I was in college, I used to frequent a quaint little restaurant called teacher Serve these great cilantro lime quesadillas. Over the years, I’ve come up with my own version, which is quick and delicious. Stuffed with chicken breast, Monterey Jack cheese, onions, and seasoned with cilantro and lime for a mouthwatering quesadilla. The tortillas are seasoned with a pinch of seasonal salt to balance out the acidity of the lime, and the overall taste is amazing. Serve with a little sour cream. enjoy!
production time: 30 minutes
yield: Serves 4 to 6
1 large boneless skinless chicken breast
1 teaspoon cumin
1/4 teaspoon salt
1/4 tsp pepper
2 tbsp olive oil
1 onion, halved and sliced
1/2 cup frozen corn kernels
1 bunch cilantro, chopped
1 lime, juiced
2 cups mozzarella cheese
nonstick cooking spray
1. Knock out the chicken breasts slightly for a more even thickness. Season both sides of the chicken breasts with cumin, salt, and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Swirl olive oil to cover pan and place chicken in skillet, watching for oil splatter, and cook 5-8 minutes per side (depending on thickness). Let it rest for about 10 minutes, then slice into 1/4-inch thick strips.
3. Wipe the skillet clean, heat another tablespoon of olive oil, and fry the onions in it for about 8 minutes. Add the corn during the last 2 minutes of cooking. Remove to a small bowl and add cilantro and lime juice.
4. Heat a cast iron skillet (or the heaviest skillet you have) over medium heat. Place 1/4 cup cheese on tortilla, top with 1/4 onion mixture, top with 1/4 chicken strips, top with 1/4 cup cheese, and finish sandwiching There is another tortilla on top in the middle. Assembles 4 giant tortillas.
5. Carefully slide the tortillas into the heated skillet. Cook for 2-3 minutes. Spray the top tortillas lightly with nonstick cooking spray and immediately sprinkle with a pinch of seasonal salt before flipping. Flip it over and cook the other side for another 2-3 minutes, until all the cheese is melted. You can quickly sprinkle the tortilla on display and sprinkle with more season salt, but be sure to flip it over and give it a quick sear on the pan for added crunch.
How to Fry Chicken Breasts:
Chicken breasts can dry out very easily, especially when boneless and skinless. But let’s face it, that’s what a lot of us eat these days. When cooking chicken breasts on a direct heat source such as a skillet, it helps a lot if the breasts are more even in thickness. I often just use the bottom of my hand, right where that nice big bone joins the wrist, and pound my chicken breasts with it until the big thick end is more evenly thick than the thinner side. You can also use a meat mallet or other hard object. Even once, you can follow the above recipe and cook in olive oil over medium heat.
How do you know when your chicken breast is done? Overcooking your breasts can result in trying, chewy meat. You can use a meat thermometer for perfect accuracy, cut it open and let all the juices run out (drying it in the process), or I like to just use a finger test. Press down on the thickest part of the breast with two fingers. If it’s firm and springs back a little, it’s probably done. If you’re unfamiliar with the finger test, try it early in the cooking process so you can get a feel for the tenderness of the meat since you know it’s not done yet. You’ll be able to feel the difference once it’s cooked.
Allow your breasts to rest for at least 5 minutes before eating or cutting into them. During the rest it will continue to cook and the juices will return evenly to the meat.
Da da! Enjoy your juicy chicken breasts!