Yesterday was Cinco de Mayo, which is a big deal, but is a huge deal in Texas for many reasons.
1. We border Mexico
2. We are the Tex-Mex capitol of the world
… Enough said.
Instead of braving the crowds at a local Mexican restaurant, we stayed home and made my fool proof Chicken Quesadillas.
Deliciously Simple Chicken Quesadillas
1 lb. Boneless, Skinless Chicken Breasts
20 Flour Tortillas (preferably fresh)
2 cups Mexican Blend Shredded Cheese
½ tsp Salt
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Cilantro
½ tsp Parsley
¼ tsp Black Pepper
¼ tsp Chili Powder
¼ tsp Cumin
¼ tsp Celery salt
Dash of Ground Red Pepper (to taste)
Preheat Oven to 350 degrees. Dice chicken breast in small pieces and cover with seasoning mixture. Brown in skillet over Medium-Low heat 6-8 minutes or until no pink showing. Meanwhile, lay out 8 sheets of aluminum foil approximately 16″ long each. Place one fresh tortillas on each sheet of foil and place a small handful of shredded cheese on each. Once the chicken has browned, distribute evenly over cheese. Sprinkle each tortilla with more cheese and top with a second tortilla. Fold aluminum foil into an envelope encasing each quesadilla. Place in oven for 4 minutes. Turn quesadillas over and bake for an additional 4 minutes. Allow to cool 3-5 minutes and cut each quesadilla into 4 pieces. Serve with your choice of salsa, guacamole, sour cream, pico de gallo, etc.
This may seem like a lot of spices, but the end result is so worth it. Hubs comments on how great these are every single time!
Making the magic happen.
Dealing out tortillas.
Wrap them up…
… Cut them up…
… Eat them up!
We make these once every few weeks paired with one of our favorite local salsas.
Although this recipe uses quite a bit of foil, I’ve had a hard time with other recipes on the stove top or in the oven due to cheese leaking from the tortillas. This blend of spices also seems to work best due to the depth of flavor without being too hot. Try it out and tell me what you think!
How did you celebrate Cinco de Mayo?