Recipe courtesy of Evette Rodriguez
Total:
40 min
Active:
10 min
Yield:
8 quesadillas
Level:
Easy

Ingredients

Directions

Preheat a large Dutch oven on medium heat. Add the olive oil and sofrito and stir-fry until golden. Add the diced chicken and stir-fry until partially cooked; the meat should be a bit pink. Add the salt, pepper, garlic powder, white wine and chicken broth. Mix well, cover and allow to braise for about 10 minutes.

Remove the cover, add the Latin seasoning and the sliced onion; mix well. Cover for 5 more minutes to soften the onion. Remove the cover and raise the heat to high to reduce the cooking liquid; approximately 5 minutes. Remove the pot from the heat and set aside.

Preheat a large skillet over medium-high heat. Take 1 flour tortilla and fill with the chicken mixture and some of the grated cheeses. Fold in half and place on the skillet adding a heavy object on top such as a cast iron skillet of smaller size. This will help sear the outer tortilla while quickly melting the cheese on the inside. Remove the skillet, flip over and sear the other side. Continue cooking the quesadillas this way until all have been cooked.

With a pizza cutter slice into wedges and serve with a side of sour cream and store bought salsa.

food-warnings:home-cook

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Piccata

Recipe courtesy of Matt Iaria

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking