So I say SPICY CHICKEN QUESADILLA WEDGES, you say SPICY CHICKEN QUESADILLA WEDGES, we all say SPICY CHICKEN QUESADILLA WEDGES!!
Let’s talk a little about these quarter pieces that drive all of us so crazy with love and affection. If you’re like me, then you crave them often and understand one thing about quesadillas, their versatility! Maybe you have made them many different ways! Maybe you have used ground beef, shredded beef, pork, shredded pork, chicken cubes, chicken slices or shredded chicken. Maybe even made them with shrimp, fish, scallops, portabello mushrooms or just decided to make them completely vegetarian. I do believe though that most of us can agree on chicken still being one of our favorites.
Well since my love for spicy foods is forever existing and cognizant, I must say that when it comes to my Spicy Quesadillas Wedges, I find myself driving like “Mario Andretti” to the supermarket. You know what I’m talking about, the anticipation of getting all your ingredients together because the quicker you do, the faster you can devour them?! Funny how certain foods can make you do things literally at the last-minute and ram down anyone who comes in your way!!
Now for the Pico de Gallo! Ufff how could anyone have these magnificant quarters without this concoction?! Pico de Gallo is another favorite of mine but not just for quesadillas, gosh I could put this on anything and I mean anything! Pico de Gallo, is the perfect combination of simple ingredients, spicy, colorful and tangy. I assure you if you haven’t had this before, it will become one of your favorite dips.
So lets move on with these melt in your mouth yumminess! And don’t forget to let me know what you think about them!
Spicy Chicken Quesadilla Wedges with Pico de Gallo
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 2lb skinless chicken breasts (cooked and cubed (or sliced)
- 1 green bell pepper (sliced or chopped, whichever you prefer)
- 1 red onion (finely chopped)
- 1 white or yellow onion (sliced or chopped)
- 4 scallions (green onions) (chopped)
- 2-3 roma tomatoes (chopped)
- 2 jalapenos (chopped with seeds and ribs and dish will be extra spicy)
- 1 16 ounce can of black beans (drained)
- 1 16 ounce can of corn (drained)
- 1-2 garlic clove (finely minced)
- 1 handful fresh cilantro (finely chopped)
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 8 flour tortillas
- 3 Cups monterey cheese (can add cheddar cheese if you prefer)
- 1/2 to 1 lime
|Pico de Gallo|
|Chop 2 to 3 roma tomatoes. Finely chop red onion, one jalapeno (without seeds and ribs or leave in for spiciness) one clove of garlic and cilantro. Chop one scallion. Place all ingredients in a bowl.|
|Squeeze lime over mixture. Add salt and pepper to taste and mix all ingredients together. With the back of a spoon, gently press down on mixture to flatten. Cover bowl with Saran wrap and place in refrigerator for 1 hour. Stir Pico de Gallo one more time. Serve cold with quesadilla wedges.|
|Preheat skillet pan at medium heat. Add oil to pan and swirl pan to distribute oil evenly. Saute green pepper, onion and other jalapeno over medium high heat until vegetables soften up a little bit.|
|Mix all dry seasoning (chili powder, cumin, paprika, ground red pepper) together. Sprinkle seasoning and a little salt over both sides of chicken breasts. Add a little oil to pan and swirl to distribute oil. Add chicken breasts and cook on each side over medium heat for 5 minutes until fully cooked through. Make sure there is no pink inside chicken breasts. Cube chicken and set aside.|
|To assemble Quesadillas, heat a large pan or griddle. Spray with non stick spraying oil. Place one tortilla and top with a layer of cheese, vegetables, chicken, black beans, corn and more cheese. Finally, add some fresh chopped scallion. Top with another tortilla and cook for about a minute or two. With a spatula, flip tortilla over and cook for an additional minute or two. Repeat this process for the rest of the tortillas and ingredients. When done, place Quesadillas on cutting board and cut into wedges or quarters. Place on individual plates with Pico de Gallo or large platter for all to enjoy!|