- 1 tablespoon olive oil
- 1 tablespoon sofrito (recommended my blend; alternatively Goya Sofrito)
- 3 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup white wine
- 1/2 cup chicken broth (recommended: organic)
- 1/2 packet Latin seasoning mix
- 1 large onion, sliced
- 8 large flour tortillas
- Grated Cheddar
- Grated pepper Jack cheese
- Sour cream and salsa, for serving
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.
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