Chicken Quesadilla Night... Recipe and Pics As I Go Along

I'll toss out the basics first, all the ingredients you need.



3-4 good size chicken legs
1 cup water
Good size pot with lid.....

Put the legs in hot water and bring to boil, then lower the heat to minimum and cover the pot to simmer for about an hour.
Remove the legs and set aside to cool until you can handle them.

They should look about like this.....


Basic boiled chicken with no seasoning, not even salt.


Other ingredients you need are:

Butter
1 tomato
1 green onion
1/2 small onion
3-4 mushrooms
1 or 2 garlic cloves
1 1/2 cups salsa apprx.
1/4 cup hot sauce (I like Frank's)
Some sour cream (14% fat is the best)
Tortilla wraps, but buy the large 12 inch ones.

Cheese, cheese, and more cheese grated and ready to sprinkle.
I like a sharp cheddar because the flavor carries over the hot sauce.


Remove the skin and strip all the meat from the bones,



Then mix some of the Frank's hot sauce in the bowl. Cover and let stand about an hour in the fridge for it to soak up the flavor.




Give me about 1/2 an hour and I'll post the pictures of them being cooked and served.




EDIT: Missed an ingredient. :shk:


[edit on 3/6/2008 by anxietydisorder]

This step is an easy filling done in one small sauce pan.


Onions first with some butter, high heat until they soften:




In go the mushroom and garlic:




Keep it hot until browned a bit:




Add about a half cup of the salsa and 2/3 cup fresh tomato:





Remove from heat immediately and let stand until ready to fry them up.

Next step is into the frying pan.

Into The Pan.......


A large fry pan with a pat of butter is best for the tortilla size, you need 10 - 12 inches.




Get all the toppings on really fast, that's why you do the prep ahead of time.


Cheese:




Chicken:




Filling:




More cheese:




Top it with another tortilla, and I like to brush some butter on this so it browns when turned over.




You want it fully brown and melted.





Dump it on a plate and cut it like a pie into 6 pieces.
Arrange the slices so you can put a spoonful of salsa and a dollop of sour cream on each section. Sprinkle with some chives or green onion and garnish with whatever you have around.





The last step.............

FEED IT TO SOME UNSUSPECTING GUINEA PIG...







( He ate that over an hour ago and he's still alive, give the recipe a try)

Wow, you really did a good job on those yummies! It came out so beautiful and delicious looking too.
Im hungary now...
Off to the kitchen, thanks for the recipe

Looks yummy!!!

Chicken is my favorite. I eat it alot. I have to try this one really soon.

thanks!

Thanks antar and Shar,

I really hope you give it a try.
Every time I make them they are always a favorite.

You can pre-prep the chicken and filling a day or so ahead of time if you're planning to cook them for a group, just keep everything refrigerated after it is fully cooked.
Being able to do all the preparation before you fry them makes it look so simple when guests arrive.



I have one last bit of proof that this is a popular recipe at my house.


A picture of an empty plate..........

Looks awesome AD!
I will definitely give these a whirl in the very near future

Thank you for the recipe and wonderful presentation

Dude...oh my...effin god...Franks Red Hot is soooooooo Good!!!
We used to use it on the wings when I worked at Little Caesar's Pizza when I was like 17.

We did this recipe again today, but with a change....

I cooked ground pork with some chopped bacon instead of chicken.
It worked out just the same, but damn, I swear it tasted a lot better.

Some jalapeno peppers spiced it up really nice.

reply to post by anxietydisorder
That looked fabulous, but I have a question. How in the sam hill did you flip it over without all the filling falling out? Only thing I can think of, is using 2 pans.

reply to post by anxietydisorder



Looks Yummy.....can you come over and cook it for me on thursday night?
My hubby, goes to poker thursday.....would be great to have someone cook for me....for a change!

I'm off to get the ingredients now.

Originally posted by saturnsrings

I have a question. How in the sam hill did you flip it over without all the filling falling out?

The melting cheese does help a lot in holding it together when it comes time to turn it over, but I also tilt the pan to slide it part way out. Then with one flipper I quickly turn the whole thing over in one swift move.

They actually flip very easily with a bit of practice.


And to bekonabroom,

Besides the fact that we may be thousands of miles apart, my services as cook are no longer available. I hung up the chef's hat years ago and just cook for my husband and friends now.

These melt soooo good and you can use some hot taco sauce or peppers to mix in if you want is real hot.

We did it with the pocket pita and fried in oil. It was stuffed and fried crispy. and it was still good, even better.

yuan