Stewed Chicken Refried Beans And Oaxaca Cheese Quesadillas Recipes

CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on a work surface. Divide the cheese among the tortillas. (Its best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, about 4 to 5 minutes total. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns, and adding more butter, as needed.
• While the quesadillas cook make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato, and stir in the cilantro, hot sauce, and salt, to taste.
• Cut each quesadilla into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

STEWED CHICKEN, CHIPOTLE AND MONTEREY JACK QUESADILLAS

Steps:

• Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste.
• Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
• Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

STEWED CHICKEN, MUSHROOM AND MOZZARELLA QUESADILLAS

Steps:

• Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
• Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
• Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
• Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using.

STEWED CHICKEN

Steps:

• For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
• For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

HOMEMADE CHORIZO, REFRIED BEAN AND CHEDDAR QUESADILLAS

Steps:

• Heat the lard in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes. Add the ground pork, ancho powder, cumin, paprika, oregano, cinnamon, clove and 1/2 teaspoon salt and cook, stirring and breaking up the meat, until brown, about 4 minutes. Add 1/2 cup water, bring to a simmer and cook for 5 minutes. Transfer to a medium bowl.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Cheddar. Add 1/4 of the chorizo, 1/4 of the beans and some jalapeno. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, chopped scallions and sour cream.

STEWED CHICKEN, REFRIED BEANS AND OAXACA CHEESE QUESADILLAS

Steps:

• Combine the tomatoes, chili powder, garlic, 2/3 cup water and 1/2 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, breaking up the tomatoes with a spoon, for 10 minutes. Add the chicken breast, nestling it in the sauce, and simmer, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, and return it to the sauce. Season with salt and pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup Oaxaca cheese. Add a quarter of the shredded chicken and tomato sauce and a quarter of the beans. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until golden brown and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with the guacamole, salsa, scallions and sour cream.