Chicken quesadillas with guacamole
American cuisine › Tex-Mex · Binging with Babish · ♥ 234.1K likes · 9.6M views · 6 min video
No ratings yet
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 whole chicken breasts
- Monterey Jack cheese
- flour tortillas
- sharp cheddar
Butterfly the chicken breasts with long cuts down the side, open like a book, then pound flat and even between sheets of plastic wrap.
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 tsp oregano
- 1 tbsp cumin
- 1 tsp cayenne
- 1 tsp smoked paprika
- 1 tsp white sugar
- 1 whole lime
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Whisk the marinade: vegetable oil, crushed garlic, oregano, cumin, cayenne, smoked paprika, white sugar, lime juice, extra virgin olive oil, kosher salt and pepper.
Put the chicken in a zip top bag, pour in the marinade, squeeze out the air, seal and massage to coat; set the bag in a bowl and refrigerate at least 30 minutes and up to four hours.
- 2 whole ripe avocados
- ½ whole small red onion
- 1 whole large jalapeno
- 2 cloves garlic
- 1 whole lime
- cumin
- kosher salt and freshly ground pepper
Guacamole: mash two avocados with chopped red onion, seeded jalapeno, grated garlic, lime juice and cumin using a fork; season with kosher salt and pepper.
Shake off excess marinade and sear the chicken in a skillet preheated over high heat, flipping once or twice, to an internal 155F; cool a little and slice.
- sauteed peppers and onions
Assemble on half a tortilla: a layer of chicken, sauteed peppers and onions, and the cheese mix; fold.
- 2–3 tbsp oil
Preheat a frying pan with two to three tablespoons of oil over medium heat for about a minute; fry the quesadilla about a minute and a half until golden brown, flip, and fry about another minute and a half.