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The Mighty Quesadilla New Recipe

Name: Cheese On Top Furn el Chebbaks THE MIGHTY QUESADILLA NEW Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breast; 0.5 cup yellow onion; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 1 cup refried beans; 2 cups mozzarella cheese, shredded; 2 tbs vegetable oil (for sautéing and grill pan); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.5 cup mayonnaise; 2 tbs sour cream; 1 tbs sriracha; 1 tsp chipotle in adobo, minced; 1 tbs lime juice; 0.5 tsp smoked paprika; 0.25 tsp salt; 1 cup fresh tomato salsa (in-house); 0.5 cup sour cream (for serving); 1 cup guacamole (in-house or prepared); 2 tbs fresh cilantro, chopped; 2 each lime wedges; 4 each large flour tortillas (10–12 inch); 1 tbs butter or oil for griddle

Inspired by Cheese On Top Furn el Chebbak

Time45m

Serves4

A fresh mix of grilled chicken breast, onions, bell peppers, refried beans, mozzarella cheese, special spicy sauce, served with our in-house salsa, sour cream and guacamole dips

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Ingredients

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Filling

1 lb boneless skinless chicken breast

1/2 cup yellow onion

1/2 cup Red bell pepper

1/2 cup green bell pepper

1 cup Refried beans

2 cups Mozzarella cheese, shredded

2 tbs vegetable oil (for sautéing and grill pan)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

Spicy sauce (special)

1/2 cup Mayonnaise

2 tbs Sour cream

1 tbs sriracha

1 tsp chipotle in adobo, minced

1 tbs ReaLime juice

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

Dips & Sides

1 cup fresh tomato salsa (in-house)

1/2 cup sour cream (for serving)

1 cup guacamole (in-house or prepared)

2 tbs Fresh cilantro, chopped

2 each Lime wedges

Assembly & Tortillas

4 each large flour tortillas (10–12 inch)

1 tbs butter or oil for griddle

Method

Prepare chicken & vegetables

Slice and season

Trim chicken breast of excess fat and slice into 1/4-inch strips. In a bowl, toss chicken with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cumin and 1/4 tsp garlic powder until evenly coated.

Chop vegetables

Peel and slice the onion into thin half-moons (about 1/2 cup). Core and thinly slice the red and green bell peppers to yield 1/2 cup each.

Sear chicken

Heat 1 tbs vegetable oil in a large skillet or grill pan over medium-high heat. Add chicken in a single layer and cook without moving for 2 minutes to get color, then stir and continue to cook until cooked through (internal temp 165°F / 74°C), about 4–6 minutes total depending on thickness. Remove chicken to a plate and cover to keep warm.

Sauté onions and peppers

Add remaining 1 tbs oil to the same skillet over medium heat. Add onion and bell peppers and a pinch of salt. Sauté until softened and lightly caramelized, about 5–6 minutes. Stir in the cooked chicken, taste and adjust seasoning with remaining salt and 1/4 tsp black pepper if needed. Keep warm.

Refried beans

Warm refried beans in a small saucepan over low heat, stirring occasionally, until smooth and heated through, about 5–7 minutes. If beans are too thick, stir in 1–2 tablespoons water to loosen to a spreadable consistency. Season with a pinch of salt if needed.

Make special spicy sauce

In a small bowl whisk together mayonnaise, 2 tbs sour cream, sriracha, minced chipotle, lime juice, smoked paprika and 1/4 tsp salt until smooth and emulsified. Taste and adjust heat by adding more sriracha or chipotle as desired. Refrigerate until assembly.

Assemble quesadillas

Heat griddle

Heat a large nonstick skillet or griddle over medium heat and brush lightly with butter or oil (about 1 tsp per quesadilla).

Layer ingredients

Place one flour tortilla on the skillet. Spread about 1/4 cup warmed refried beans over half the tortilla, leaving a 1/2-inch edge. Spoon 1/3 of the chicken and pepper mixture (about 1/2 cup) over the beans, then sprinkle 1/2 cup shredded mozzarella evenly on top. Drizzle about 1 tablespoon of the special spicy sauce over the filling (optional for heat). Fold the tortilla over to enclose the filling.

Cook

Cook 2–3 minutes per side, pressing lightly with a spatula, until the tortilla is golden brown and cheese is melted. Rotate the quesadilla if necessary for even browning. Transfer to a cutting board and let rest 1 minute before slicing. Repeat for remaining tortillas and filling.

Serve

Cut each quesadilla into 3–4 wedges. Plate with 1/4 cup fresh tomato salsa, 2 tablespoons sour cream, 1/4 cup guacamole, a sprinkle of chopped cilantro and a lime wedge. Serve remaining spicy sauce on the side for extra drizzle or dipping.