Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
info@thefrankincensetree.com
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Before trying this recipe I never thought quesadillas made at home could be this delicious. Adding cooked onions to this recipe brings it up to a totally new level. This dish is sure to be an absolute hit with anyone you share it with.
A tip for preparing onions without tearing up is to peel and then place the onion in the freezer for about 10 minutes before cutting it up. Freezing the onion reduces how much eye irritating acid enzyme is released.
Makes 25 Servings
Preparation Time: 45 minutes
Cook Time: 20 minutes
Cost: A full batch would cost $35
Ingredients:
*3 pounds chicken breast, butterfly cut
*Large flour tortillas (premade at store)
*Shredded Mexican cheese blend, quantity as needed
*1 small red onion, chopped and cooked
*1 tablespoon chili powder
*1 tablespoon cumin powder
*Salt and pepper, to taste
Preparation:
*Season your chicken breast with seasoning, chili powder and cumin powder.
*Grill chicken breast.
*Chop the cooked chicken breast finely, then in a mixing bowl, add the chicken, cooked peppers and cheese. Combine and mix all together.
*Top a tortilla with the chicken and cheese mixture (amount to your liking), fold in half and cook in hot griddle or pan until cheese melts.
*Cut quesadillas into wedges.
Pico de Gallo
Yields 1 quart
Ingredients for Pico de Gallo to accompany Chicken Quesadillas:
*5 each Roma tomatoes, chopped
*1 cup red onion, chopped
*1 cup chopped fresh cilantro
*1 jalapeno pepper, chopped (optional)
*Salt and pepper, to taste
Preparation:
*In a mixing bowl, add all ingredients and mix well.
Recipe and Taste Tester - Alina Gersib