I’ve always had a flair for cooking Mexican food, probably because of its vibrant and feisty flavors. Since my Copper Chef has been working its magic for a while, I was impulsive enough to try out this cheesy delight that is the Chicken Quesadilla, a perfect entrée for casual parties and definitely a quick bite. It’s not as exotic as it sounds and is one of the easiest dishes to start with. So, let’s get your aprons out, today is going to be cheesy-licious.
Chicken Quesadilla on a Copper Chef Pan
- 2, 8 inches tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded roast chicken
- 1/4 cup multi-colored chopped peppers
- 2 tablespoon diced tomatoes
- 2 tablespoons peeled and diced red onions
- 3 tablespoon chopped cilantro
- 1 teaspoon olive oil
- You will firstly need a flour tortilla. I would advise that you only get the flour ones. I know nothing beats corn tortillas, but they are only used with tacos but the ones we’re going to be using have their own savory flavor.
- By now, your Copper Chef pan must be on the stove top and I suggest you keep the heat medium-high, perfect for cooking.
- Let’s put that Tex-Mex know-how to use. Brush one side of your tortilla with olive oil. We’ll be using extra cheese to prepare our quesadilla. Unlike a classic one, we’ll have an extra layer of cheese at the bottom of our tortilla. Just go with it, this is going to be so much fun because CHEEEESE.
- You need to take the shredded cheese and spread it all over the heated pan and just for the record, you can take this risk only in Copper Chef. You’ll see the trick when it’s the right time to flip that quesadilla.
- Gently place the dry side of your tortilla on the cheese and press it lightly so that the tortilla is stuck to the cheese beneath.
- The filling needs to be done now. This is the part where utmost dedication is required because we have chicken, we have peppers and we have tomatoes. We can’t be unjust to this trio.
- You need to put the shredded chicken, pepper, tomatoes on the seasoned tortilla. Add chopped onions and the cilantro on the top. Although cilantro might not be the herb for you, it’s best when served with such cuisines. (Did you know, your dislike for cilantro could be genetic, I read about it in this popular study.) We’ve accomplished the filling and here comes another layer of cheese. Yay!
- Another half cup of shredded cheese must be spread evenly over the filling and half of your job is done. Well, a quesadilla is all about cheese and chicken and you can never have too much of them.
- Cover this cheese-spread filling with another tortilla. Brush it with oil and press it again, gently.
- Close the pan with the glass lid and let your delicious quesadilla cook properly so that the cheese is melted, and the veggies look good.
- You can flip your quesadilla with cheese on bottom only in a Copper Chef pan because of its cerami-tech non-stick capabilities. I know all about my Copper Chef because of this detailed review I did in another post here at Solid Gold Eats.
- After the flipping, you’ll find your cheese browned up and that is exactly what happens. You did it.
- Cook for another 4 minutes for the other side of the tortilla to be golden.
- Take your chicken quesadilla out of the pan, slice it into 4 pieces and there you have your mouth-watering recipe waiting to be dipped in guacamole.
That was all for the recipe and it’s a wrap (burrito obviously). Try it out for your family and friends. Also, let me know about your new experiments with Copper Chef and feel free to reach out in the comments section below. Have a great day!