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Chicken Quesadilla Sandwich Recipe
OK, sandwiches and Mexican food are two of my favorites – so why not combine my two great loves into one delicious whole?
That’s the line of reasoning that led to the assembling of my first quesadilla sandwich - a menu item that has been served at my restaurant with great popularity for years now!
In a quesadilla sandwich, the 2 quesadillas serve as the ‘bread’ above and below a sandwich ‘filling’ between.
There are of course an infinite number of possible variations here, but you have to be careful – as this can get too ‘rich’ tasting in a hurry. I have found best success when using vegetable based fillings.
Here is a recipe for a dish that we refer to as the ‘El Jefe’ round these parts – a couple of chicken, melted cheese and sautéed onion quesadillaa sandwiched around ripe plum tomato slices and leaf lettuce in a little mayo. Heavenly!
Chicken Quesadilla Sandwich (for one, multiply as needed)
- ½ a medium onion, sliced
- 1 chicken breast, sliced thinly into a few lengthwise pieces
- 2 ounces of grated mozzarella cheese
- 2 flour tortillas
- A little leaf lettuce
- 1 plum tomato sliced into rounds
- A little mayo
- A little vegetable oil for sautéing the onion
- A dash of soya sauce (for the chicken marinade)
- The juice of a quarter lime
- Take your chicken slices and rub with a little salt, a dash or two of soya sauce and the juice from your lime. Let this marinate briefly on the counter as you get about sautéing your onions – about 10 minutes of flavorizing! (it doesn’t really matter what they look like, as you’re going to cut them up later – but try to them so that they are about 1/3 of an inch in thickness)
- Heat a small frying pan over medium and add a little vegetable oil to it. When hot, toss on your sliced onion and let it sauté until it has softened nicely and is starting to turn brown. Keep the heat to a medium-medium low here to avoid burning the onions.
- With the onions done, cook the chicken. It doesn’t matter a great deal how you get them cooked, just do whatever is easiest for you. At the restaurant we grill them, but if it’s too much trouble for you to fire up the grill here, just sauté them quickly until cooked through. Since they are quite thin, they cook with a couple-few minutes anyway. Once cooked, slice the chicken breast into strips.
- Lay the 2 tortillas on the counter and on each, scatter on half the cheese, half the chicken and half the onions. Fold each tortilla in half over the filling.
- Heat a heavy frying pan over medium (no oil) and when hot,
add in the two quesadillas. Let the quesadillas cook for about 2 or 3 minutes
on both side, or until they have browned slightly and the cheese has melted.
- To assemble the sandwich, place the tomato slices across the top of one of the quesadillas and top with lettuce and a little mayo. Top with the other quesadilla and serve!
- This is great with salsa, guacamole, Tabasco or any spicy Mexican table sauce.
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