If you don't like chicken quesadillas, don't make this recipe. I like these without vegetables, which is weird to say because I love veggies. But... they just don't belong here. Instead, make a fresh pico de gallo or salsa on the side.The sauce is a little spicy, so make sure you taste as you make!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serving: 2 people
2 boneless skinless chicken breasts (or leftover rotisserie or grilled chicken)
1 packet of taco seasoning
1.5 cups of Mexican blend shredded cheese
2 cups of chicken broth (or water will be fine)*could be more depending on how size of chicken
Tortillas (I tried this with cauliflower tortillas, and it wasn't awful)
1/3 cup of sour cream
3 tablespoons of mayonnaise- not Miracle Whip
2 tablespoons finely chopped jalapenos (I prefer fresh- keep seeds in if you are psycho like me)
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp salt and pepper
Preheat oven to 325 degrees Fahrenheit
Mix all ingredients for the "sauce" in a small bowl and refrigerate for 30 minutes.
Season both sides of chicken with taco seasoning after drying the chicken breasts
place in a pan.
Add chicken broth to just barely cover the top of the chicken and bring to a boil. Continue to boil the chicken for about 10 minutes with the top on.
Once chicken is cooked, remove from pot, and let sit for 5 minutes. When it has cooled down, with a fork start to peel the layers of chicken gently off to complete the "shredded" chicken texture.
Layer sauce on top of each side of the tortillas, add shredded chicken, cheese and the other side of the tortilla.
Bake in the oven on 425 degrees for 10 minutes.
Garnish with cilantro and serve with guacamole, sour cream, and salsa.