Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Chicken Quesadillas with Homemade Flour Tortillas
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 6 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 384 mg
This recipe combines leftover rotisserie chicken or roast chicken with quick-and-easy five-ingredient flour tortillas for a homemade take on a classic. Plus, it’s easily tailored to what you have on hand (or prefer). The fresh taste and aroma of just-made tortillas may make you swear off store-bought ones forever!
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 1 hr
- Yield: 6 quesadillas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 236
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 384 mg
Ingredients
Tortillas:
Quesadillas:
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Directions
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25m
Intermediate
CLASS
- Whisk the flour, salt and baking powder together in a large bowl. Mix in the lard with your hands or a fork until the mixture resembles wet sand. Slowly mix in the hot water, mixing the dough by hand or with a fork until it comes together in a ball; you may have a little water leftover.
- Knead the dough by hand on a clean counter until smooth, 6 to 8 minutes. Let the dough rest for 10 minutes before portioning it into 12 equal balls. (At this point the dough can be covered with plastic wrap and refrigerated for up to a day before use.)
- Roll out each ball of dough on a floured surface until about 1/8-inch thick. Heat a medium cast-iron skillet over medium-high heat. Cook the tortillas one at a time in the skillet until they blister and puff, about 1 minute per side. Remove from the skillet and stack on a plate; cover with a kitchen towel as you work to keep the tortillas warm.
- For the quesadillas: Place one tortilla in a medium nonstick skillet and cover with shredded cheese and chicken. Cook over medium-low heat until the cheese begins to melt, 3 to 5 minutes. (If you like, heat 2 separate skillets so you can cook 2 quesadillas at once.)
- Place another tortilla on top of the first and flip. Cook until the underside is golden brown and the cheese is completely melted, 3 to 5 minutes longer. Transfer to a cutting board. Repeat with the remaining ingredients.
- Cut the quesadillas into triangles and serve with lime wedges, cilantro and toppings of choice: Sour cream, hot sauce, pickled jalapeños, guacamole and/or salsa.
Cook’s Note
Butter, ghee or an oil of your choice can also be used in place of lard or shortening in the tortillas.
