Quesadilla Lagerstrom

Serves: —

cheese chicken main mexican

Ingredients

Tortilla

  • 310 g AP Flour
  • 8 g salt
  • 5 g sugar
  • 50 g oil (canola, light olive)
  • 180 g water

Chicken And Marinade

  • 2 8 oz chicken breasts (or another lean meat)
  • 10 g olive oil
  • 10 g salt
  • 1 lime (zest)
  • 1 lime (juice)
  • 3 cloves garlic, minced
  • 2 g black pepper
  • 3 g chili powder
  • 1 g dried oregano
  • tequila
  • 10 g agave syrup

Assembly And Cooking

  • 225 g Pepperjack cheese
  • 225 g Mild cheddar cheese
  • 125 g Provolone cheese
  • Pickled jalapeno, chopped
  • Neutral oil (canola, light olive, avocado, etc)

Chipotle Ranch Dipping Sauce

  • 125 g mayo
  • 1 lime (juice)
  • 10 g hot sauce
  • 50 g sour cream
  • 1 chipotle chile in adobo
  • 1 clove garlic, pressed

Instructions

Tortilla

  1. Add ingredients to a food processor and blend until dough forms.
  2. Knead the dough on a work surface for 60-90 seconds.
  3. Divide into four equal pieces and let them rest for 5 minutes.
  4. Roll out each piece into a 10”/25cm round and cook in a nonstick pan.

Chicken And Marinade

  1. Pound chicken to a uniform thickness.
  2. Marinate the chicken with the listed ingredients for 10-15 minutes.
  3. Cook the chicken on a grill or bake until internal temperature reaches 150°F/65-66°C. Cut into small cubes.

Assembly And Cooking

  1. Shred the cheeses and mix together.
  2. Spread cheese on half of a tortilla, add chicken, jalapenos, more cheese, and fold over.
  3. Cook the assembled quesadilla in a pan with oil, pressing with another pan for crispiness.

Chipotle Ranch Dipping Sauce

  1. Combine all ingredients in a tall container and blend with an immersion blender until smooth.