Southwest Quesadilla Recipe
Spicy beer-braised chicken, smoked bacon, Cheddar Jack cheese & fire roasted salsa in a flour tortilla. Topped w/natural avocado & drizzled w/chili sour cream.
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Ingredients
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Chicken Filling
Other Filling Ingredients
Toppings
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a bowl, combine the boneless chicken thighs, beer, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to coat the chicken and let it marinate for at least 30 minutes.
- 2
Cook the Chicken
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest before shredding.
- 3
Shred the Chicken
Once the chicken has cooled slightly, shred it using two forks or your hands.
Prepare the Quesadilla
- 4
- 5
Assemble the Quesadilla
Place a tortilla in the skillet over medium heat. On half of the tortilla, layer shredded chicken, crumbled bacon, shredded Cheddar Jack cheese, and fire roasted salsa. Fold the tortilla in half to cover the filling.
- 6
Cook the Quesadilla
Cook for about 3-4 minutes on one side, or until the tortilla is golden brown and the cheese is melted. Carefully flip the quesadilla and cook for another 3-4 minutes on the other side.
- 7
Repeat
Repeat the assembly and cooking process for the remaining tortillas.
Serve
- 8
Prepare the Toppings
Slice the avocado and mix the sour cream with chili powder.
- 9
Plate the Quesadillas
Cut each quesadilla into wedges and serve topped with sliced avocado and a drizzle of chili sour cream.