Yummy Chicken Quesadillas

Sometimes I wish my mother was Italian and my father was Mexican. Or maybe even the other way around – that might produce a better looking child, but what do I know.

The reasoning behind this is that I love Mexican food. My frequent attempts at making it is always just average at best because apparently I’m way to pasty white to really make it well. I’m not confident handling the flavors or the ingredients and I just constantly feel like a fish outta water in the whole genre. I never know what’s missing and what I need to add. This is where a Mexican mother would come in handy because I’m sure that if I had a generations old Mole sauce to make for Jeff, he might love me a little more. Also, I would’ve inherited, perhaps, a more natural rapport with cilantro instead of being completely repulsed by it.

But even though I don’t have any Gomez, Rodriguez or Flores blood running in my veins, these quesadillas tasted pretty awesome. Okay, I understand that quesadillas are probably the whitest of all Mexican food you can make, but cut me some slack, alright? The wet rub on the chicken can really take all the credit for the awesomeness. The flavors are spot on. The addition of the tomatoes really gave the dish a nice fresh flavor, too. Hope you like them! Adios!

Chicken Quesadillas
Adapted from Annie’s Eats

2 boneless skinless chicken breasts pounded to an even ½ inch thickness
½ small yellow onion, finely diced
1 large tomato, seeded and diced
4 large tortillas
olive oil, for brushing/or spray olive oil
1 ½ cups shredded Mexican cheese

For the wet rub:
1 ½ tsp. chili powder
1 ½ tsp. fajita seasoning
1 tbsp. olive oil
1 tsp. salt
1 tsp. cumin
½ tsp. red pepper flakes
juice of 1 lime

1. Heat a grill pan or skillet over medium high heat. Whisk wet rub ingredients together in a pie plate. Add the chicken and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and using 2 forks, shred chicken. Scrape out any black bits from skillet and add diced onion. Sauté, stirring constantly, onions are tender.

Brush one side of a tortilla with olive oil. Flip over and top one half of the tortilla with chicken mixture, diced tomatoes and shredded cheese to taste. Fold the tortilla over and carefully place the folded quesadilla onto the grill pan or skillet. Cook until heated through and cheese has melted. Repeat with remaining tortillas. To keep quesadillas warm while the others are still cooking, place in the oven on a baking sheet or other oven safe dish at 200°. Cut the finished quesadillas into triangles and serve with salsa, sour cream or other toppings of your choice.

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