Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 3 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 4 tbsp taco seasoning
- 2 tbsp flour
- 1 cup chicken stock
- 3 to 4 tbsp vegetable oil
- 8 medium-sized flour tortillas
- 4 cups cheddar cheese, shredded
- 1 cup scallions (green onions), chopped
- 1 15 oz. can green enchilada sauce (optional)
- 1 4.5 oz. can chopped green chiles ((we like Old El Paso))
- 4 garlic cloves, peeled ((we prefer using a garlic press to add the garlic, if you don't have one, just mince the garlic))
- Salsa and sour cream, for serving
Instruction
- Pre-heat oven to 200°F.
- Heat the olive oil in a large skillet over medium heat.
- Lightly salt and pepper the chicken pieces.
- Cook the chicken in the oil until no longer pink, about 8 minutes.
- Add the taco seasoning and flour and stir to coat the chicken pieces.
- Add the chicken stock and simmer for about 8 minutes, or until slightly thickened.
- Using a slotted spoon, remove the chicken from the skillet to a medium bowl, and pour the sauce into another bowl. Set both aside.
- In a non-stick skillet, heat 1 teaspoon of the vegetable oil and when hot, add 1 tortilla.
- To the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken.
- Moving quickly, spoon over a couple spoonfuls of the cooked sauce and green enchilada sauce (if using).
- Using a garlic press, press one garlic clove over the top, or if not using a garlic press, sprinkle about 1/4 teaspoon of the minced garlic over the top.
- Top with another handful of cheese and top with another tortilla.
- Using a spatula and carefully holding the top tortilla, flip the quesadilla.
- Cook until nicely browned on both sides. Remove from skillet and place on a baking sheet and place in oven to keep warm.
- Repeat the process for remaining 3 quesadillas.
- Cut into fourths and serve with salsa and sour cream.
