Adobo Marinated Chicken Quesadillas Recipes

ADOBO-MARINATED CHICKEN QUESADILLAS

Steps:

• Puree chiles in adobo sauce and water in a blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour.
• Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar, and sugar in a small saucepan over medium heat. Bring to a simmer, and cook until jalapenos are soft and sugar has dissolved, about 10 minutes. Pour over onion, and let stand until mixture is cool. Strain through a fine sieve.
• Heat a grill pan over high heat. Grill chicken, about 2 minutes per side. Slice into strips. Wipe pan clean.
• Place 1 tortilla onto a work surface. Arrange strips of 1 cutlet to cover tortilla. Sprinkle with 1/3 cup Monterey Jack cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat with remaining tortillas, chicken, cheese, and onion mixture.
• Carefully place quesadilla onto hot grill pan, and cook over medium heat until tortillas are crisp and cheese melts, about 4 minutes per side. Cut each quesadilla in half, and divide among 8 plates. Cut into wedges.

ADOBO-MARINATED CHICKEN QUESADILLAS

Steps:

• Puree chiles in adabo sauce and water in blender until smooth. Pour mixture over chicken to coat. Refrigerate for 1 hour. Meanwhile, place onion in a small bowl. Combine jalapenos, vinegar and sugar in a small saucepan over med heat. Bring to a simmer and cook until jalapenos are soft and sugar has dissolved about 10 min. Heat grill over high heat. Grill chicken about 2 minutes per side. Slice into strips. WIpe pan clean Place 1 torilla onto a work surface. Arrange strips of 1 cutlet to cover tot. Sprinkle with 1/3 cup cheese and some onion-jalapeno mixture. Top with another tortilla. Repeat. Carefully place quesadilla onto hot gripp pan and cook over med heat until crisp about 4 min. Cut into wedges.

ADOBO MARINADE

Steps:

• Mix all ingredients together and use on meats, chicken, tempeh, or fish.

EASY CHICKEN QUESADILLAS

Steps:

• Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
• Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
• Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
• Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.