Easy Pan Grilled Chicken Quesadillas
Essentially some type of a stuffed dough or tortilla (thin bread) exists in many cuisines around the world. The most prominent one I know is Georgian Khachapuri, which prompts you to roll the dough very thin, and stuff it with cheese. But the ones I am going to make today will call for using a pre-purchased dough, which will help you whip these quesadillas up in a jiffy. I find them to be very convenient for breakfast or a quick, filling snack. If you wish to load it up with meat or vegetables, these quesadillas might as well become lunch or dinner for you
Servings: 2 -4
Ingredients
- 2-4 Tortillas
- 2 cups of shredded cheese of your choice
- 3 Tsp clarified butter or just butter
- 1/2 small onion
- 1 cup cooked and shredded chicken breast
- salt and pepper to taste
Instructions
- Heat the skillet on medium and add 2 tsp of clarified butter (otherwise known as Ghee). I love incorporating ghee into my food, as it smells heavenly and everything tastes that much better with it. It is also very tolerant towards high heat frying. Add onions and fry until onions are translucent and slightly golden.
- Add the cooked and shredded chicken on top of the onions and mix everything together and fry for about 3-5 minutes. Turn the heat off and set the chicken mixture aside.
- Spread some of the cheese on the tortillas (only one half of it) and top with a little portion of the onion/chicken mix. You can also spread a little cheese right on top of the chicken. Fold the empty side of the dough on top of the mixture side.
- Put another skillet on medium heat and put remaining butter on that skillet. Once the oil is nicely heated, place as many tortillas as you can fit in the skillet freely. I put two tortillas side by side and press them with a smaller lid to give it a nice flat shape.
- Flip tortillas when the bottom is golden brown in color. Keep them under the lid when it cooked evenly on both sides. Viola! Enjoy these quesadillas with sour cream, guacamole or with nice doze of salsa.