Chicken, Cheese and Serrano Quesadillas With Avocado
serves 2-4
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2 tablespoons olive oil
1 boneless, skinless chicken breast, julienned
1 small red onion, thinly sliced
1 cup coarsely grated Monterey Jack
1 serrano chile, thinly sliced
8 small tortillas
2 teaspoons olive oil
1 avocado, chopped
1/2 lime, juiced
prep: 10 minutes
total: 20 minutes
grater
large nonstick sauté pan
medium bowl
spatula
oven-safe plate
1. Preheat the oven to 200F. Prep all the ingredients, except for the avocado and lime. You’ll need to cook the quesadillas in two batches of two, putting the first batch in the oven to keep warm until the second one's ready.
2. Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and leave it alone to brown for 2-3 minutes. Stir in the onions and sauté until the chicken strips are cooked through, another few minutes. Turn off the heat, pour the chicken-onion mixture into a bowl and wipe out the sauté pan.
3. Put 4 tortillas flat on the counter. Spread equal parts chicken, cheese and sliced serranos evenly on each tortilla. Stack a second tortilla on top of the filling to close each quesadilla.
4. Heat 1/2 tablespoon of oil in the same large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, put 2 quesadillas in the pan. Keep the quesadillas closed by pressing down on them with a spatula. Cook, shaking the pan occasionally, until they're brown on the first side, 2-4 minutes.
5. Carefully flip the quesadillas and brown on the second side for another couple of minutes. (It might help to put a large plate over the pan and then invert the pan, sliding the quesadilla back into the pan on the other side.)
6. When the quesadillas are browned (and the cheese has melted), put them on an oven-safe plate and in the oven to keep warm. Repeat steps 3-4 with the remaining 2 quesadillas.
7. While those quesadillas cook, chop the avocado and toss with the lime juice. Serve alongside the quesadillas.
2. Heat 1 tablespoon of the olive oil in a large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken and leave it alone to brown for 2-3 minutes. Stir in the onions and sauté until the chicken strips are cooked through, another few minutes. Turn off the heat, pour the chicken-onion mixture into a bowl and wipe out the sauté pan.
3. Put 4 tortillas flat on the counter. Spread equal parts chicken, cheese and sliced serranos evenly on each tortilla. Stack a second tortilla on top of the filling to close each quesadilla.
4. Heat 1/2 tablespoon of oil in the same large nonstick sauté pan over medium-high heat. When the oil is hot and shimmering, put 2 quesadillas in the pan. Keep the quesadillas closed by pressing down on them with a spatula. Cook, shaking the pan occasionally, until they're brown on the first side, 2-4 minutes.
5. Carefully flip the quesadillas and brown on the second side for another couple of minutes. (It might help to put a large plate over the pan and then invert the pan, sliding the quesadilla back into the pan on the other side.)
6. When the quesadillas are browned (and the cheese has melted), put them on an oven-safe plate and in the oven to keep warm. Repeat steps 3-4 with the remaining 2 quesadillas.
7. While those quesadillas cook, chop the avocado and toss with the lime juice. Serve alongside the quesadillas.
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