Posts Tagged ‘Quesadilla’

Fried Green Chile Chicken Tacos

In Cooking, Uncategorized on August 11, 2011 at 9:11 pm

These are really like quesadillas, overstuffed and fried, unlike you would normally eat a flour tortilla taco (“soft taco”). It’s cheesy, buttery, roasted goodness and you should try it. Of course this could be made like traditional quesadillas and you could skip the frying part, but you would be missing out! Another thing I really love about this recipe – it is all done in the same cast iron skillet. Less dishes make me a happy cook!

Fried Green Chile Chicken Tacos


  • 2 Tablespoons Canola Oil
  • 2 Large Bell Peppers, Cut Into Strips
  • 1 Medium Onion, Cut Into Strips
  • 8 Flour Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • 2 -3 Tbsp Taco Seasoning (or one packet)
  • Salt & Pepper, To Taste
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (Colby Jack)
  • Butter, for frying tacos/quesadillas
  • Sour Cream, for serving
  • Limes, for serving

Directions: Prepare your chicken and vegetables (cut into small chunks, instead of strips if you are doing quesadillas). Heat skillet over high heat and add canola oil. Cook peppers and onions over high heat until they start to get brown/black. Remove from skillet and set aside.

Season diced chicken with taco mix and salt or pepper if needed.  Add additional oil to the skillet if needed. Add the chicken and cook for a couple of minutes, stirring while browning. Dump in the canned green chilies. Stir and cook until chicken is totally done inside.  Add to the pepper and onion mixture.

Here is shot from my phone – showing how I set the tacos to fry.

Wipe out skillet, heat butter. Fill a tortilla with chicken-pepper mixture, then layer on cheese.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. (You may have to hold one side down while frying.) Remove from skillet and serve with sour cream, fresh lime for squeezing… everyday salsa ;). Enjoy the crunchy, cheesy goodness – EO


Bacon, Basil & Gruyere Quesadilla

In Cooking, Uncategorized on February 21, 2011 at 8:31 pm

Is there anything better than bacon? (Ok… ok maybe butter – MAYBE!)  I had homemade bacon for the first time last night (follow the link… literally I ate that bacon!! 😀 ).   It was amazing… life changing… addictive.  So today I was left wanting, and though these were not made with “that bacon” they were still yummy!

I think more people should cook for lunch.  In fact, this is a quick recipe which would be great for lunch, an appetizer, or a great late night snack. Best part? It only took me about 7-8 minutes, with the prep, start to finish.

Bacon Basil & Gruyere Quesadilla

2 slices of bacon, diced
2 tortillas
finely shredded gruyere
4-5 fresh basil leaves

Directions: Heat skillet to medium-high and cook diced bacon.  While bacon is cooking shred gruyere and either tear or chop up basil (I prefer a chiffonade).  Once bacon is cooked to your standards transfer to paper towel., leaving rendered fat in skillet. Assemble your quesadilla on a tortilla with a layer of cheese (as much or little as you desire) and then top with bacon and basil and the other tortilla.  Fry the quesadilla in the bacon fat rendered in the skillet.  (If you choose to make this without bacon, use olive oil and brush onto both sides of tortilla.)  Cook until each side is golden and the contents melted; serve!

Yum.  The cheese is mild, nutty and slightly sweet; the bacon of course is salty and using the grease to fry the tortilla – oh my; and then the fresh basil brings this pop which not only brings great flavor, but a fantastic aroma.  So good!  This would be yummy without the bacon, but come on you know you want bacon!! 😀 Other meats and/or types of bacon, like pancetta, would also be delicious.

Hope you cook lunch for yourself soon. ♥