Chicken quesadilla with homemade flour tortillas and chipotle ranch
Brian Lagerstrom · ♥ 26.3K likes · 966.3K views · 11 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 310 g all-purpose flour
- 8 g salt
- 5 g sugar
- 50 g canola or light olive oil
- 180 g water
Combine the flour, salt, sugar, oil and water in a food processor and spin 20 to 30 seconds until the dough comes together into a ball.
Flour tortilla dough in the food processor
Turn out and knead 60 to 90 seconds, adding a little flour if it sticks; do not overknead or the tortillas will be tough.
- 2 whole chicken breasts
Divide into four 125 g pieces, shape into taut balls, cover with a towel and rest while the chicken is prepped.
Seal each chicken breast in a freezer bag and pound 15 to 25 times to a roughly one inch thick cutlet.
Pounding the chicken breasts flat
- 10 g olive oil
- 10 g salt
- 1 whole lime zest
- 3–4 cloves garlic cloves
- 1–2 g black pepper
- 3 g chili powder
- 1 g dried oregano
- ½ whole lime juice
- tequila
- 10 g agave syrup
Marinate both breasts in the bag with the olive oil, salt, lime zest, minced garlic, black pepper, chili powder, oregano, lime juice, tequila and agave.
Flour the board and roll each ball with turns and flips to a round about a 16th of an inch thick and 10 inches across.
Cook each tortilla in a 10 inch nonstick pan over medium heat about a minute a side, two and a half to three minutes in total, then stack under a towel.
Grill the breasts five to six minutes on the first side for charred grill marks, flip and cook no longer than two minutes, to 150F; or bake at 450F for 12 to 15 minutes.
Slice the chicken into thick strips, turn 90 degrees and dice small, no larger than half an inch.
- 225 g pepper jack cheese
- 225 g mild cheddar
- 125 g provolone
Grate and mix the pepper jack, mild cheddar and provolone.
- 1 cup cheese blend
- 3–4 oz chopped grilled chicken
- pickled jalapenos
- ½ cup cheese blend
Lay about a cup of the cheese blend on a tortilla, then the chopped chicken, a few pinches of pickled jalapenos and about half a cup more cheese, and fold it over.
- neutral oil
Add a good long squeeze of neutral oil to the medium heat nonstick pan, lay in the quesadilla and press it flat, using a second pan on top as downforce.
Fry 90 seconds on the first side, flip, press again and fry a minute and a half to two minutes more until brown and crisp.
- 125 g mayo
- ½ whole lime juice
- 10 g hot sauce
- 50 g sour cream
- 1 can chipotle chili in adobo sauce
- 1 cloves garlic clove
For the sauce, combine the mayo, lime juice, hot sauce, sour cream, the can of chipotle in adobo and the pressed garlic in a high sided container and blend with an immersion blender.
Chipotle ranch dipping sauce