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QUESADILLAS

Picture for QUESADILLAS

9,456,918 views  This week, the Babish Culinary Universe is going through a serious cheese phase. No, I'm not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we're about to make taco night look like a punk.

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INGREDIENTS

For the Chicken Quesadillas

For the Chicken Quesadillas

Sharp cheddar cheese, grated

Sharp cheddar cheese, grated

Monterey jack cheese, grated

Monterey jack cheese, grated

chicken breasts, butterflied and pounded thin

3 chicken breasts, butterflied and pounded thin

Flour tortillas

Flour tortillas

Sauteed peppers and onions (optional)

Sauteed peppers and onions (optional)

oil per quesadilla

2 ½ tbsp oil per quesadilla

Guacamole

Guacamole

Salsa

Salsa

Sour cream

Sour cream

For the Chicken Marinade

For the Chicken Marinade

vegetable oil

2 tbsp vegetable oil

garlic cloves, crushed

2 garlic cloves, crushed

oregano

1 tsp oregano

cumin

1 tbsp cumin

cayenne

1 tsp cayenne

paprika

1 tsp paprika

white sugar

1 tsp white sugar

lime,

1 juiced lime,

olive oil

1 tbsp olive oil

kosher salt

1 tsp kosher salt

freshly ground pepper

1 tsp freshly ground pepper

For the Steak Quesadilla

For the Steak Quesadilla

skirt or hangar steak

1 skirt or hangar steak

Salt and pepper

Salt and pepper

Vegetable oil

Vegetable oil

Diced onion and pepper (to cook after the steak)

Diced onion and pepper (to cook after the steak)

Monterey jack cheese, grated

Monterey jack cheese, grated

Sharp cheddar cheese, grated

Sharp cheddar cheese, grated

Flour tortillas

Flour tortillas

For the Vegetarian Quesadilla

For the Vegetarian Quesadilla

zucchini, finely chopped

1 zucchini, finely chopped

corn, drained and rinsed

1 can corn, drained and rinsed

Vegetable oil

Vegetable oil

Monterey jack cheese, grated

Monterey jack cheese, grated

Sharp cheddar cheese, grated

Sharp cheddar cheese, grated

Flour tortillas

Flour tortillas

For the Guacamole

For the Guacamole

avocados

2 avocados

small red onion, finely chopped

0.5 small red onion, finely chopped

large jalapeno, seeded and diced

1 large jalapeno, seeded and diced

garlic, grated

2 cloves garlic, grated

lime,

1 juiced lime,

Cumin, to taste

Cumin, to taste

Salt and pepper, to taste

Salt and pepper, to taste

DIRECTIONS

1.

For the Chicken Quesadilla

1.

Start by butterflying your chicken breasts. Place them between sheets of plastic wrap and pound them out flat and even.

chicken breasts, butterflied and pounded thin

3 chicken breasts, butterflied and pounded thin

2.

Make a chicken marinade: In a bowl combine vegetable oil, crushed cloves of garlic, oregano, cumin, cayenne, smoked paprika, white sugar, lime juice, olive oil, salt and pepper. Whisk to combine.

vegetable oil

2 tbsp vegetable oil

garlic cloves, crushed

2 garlic cloves, crushed

oregano

1 tsp oregano

cumin

1 tbsp cumin

cayenne

1 tsp cayenne

paprika

1 tsp paprika

white sugar

1 tsp white sugar

lime,

1 juiced lime,

olive oil

1 tbsp olive oil

kosher salt

1 tsp kosher salt

freshly ground pepper

1 tsp freshly ground pepper

3.

Place your chicken in a ziploc bag along with your marinade. Get all the air out and zip shut. Massage marinade to ensure an even coating.

4.

Place in a bowl and refrigerate for 30 minutes and up to 4 hours.

5.

Preheat skillet over high heat with some vegetable oil. Remove chicken from ziploc and cook until the internal temperature reaches 155°F.

6.

Remove from heat, let cool, and then slice.

7.

In the same skillet cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Sauteed peppers and onions (optional)

Sauteed peppers and onions (optional)

8.

For the Steak Quesadilla

1.

Liberally salt and pepper your skirt steak and then let rest for 30 minutes before adding to a preheated skillet over high heat that’s lined with vegetable oil.

skirt or hangar steak

1 skirt or hangar steak

Salt and pepper

Salt and pepper

Vegetable oil

Vegetable oil

2.

Flip after 3-5 minutes, or once it’s attained a golden brown crust. Cook for another 3-5 minutes until your desired internal temperature has been reached. Mine is 125°F. Remove from heat and let rest, covering it with aluminum foil.

3.

Slice the steak into 3 inch long segments and then slice across the grain.

4.

In the same skillet cook some peppers and onions in a little bit of vegetable oil. Cook until soft, and set aside.

Diced onion and pepper (to cook after the steak)

Diced onion and pepper (to cook after the steak)

5.

For the Vegetarian Quesadilla

1.

Start by finely chopping your zucchini. Add to a large nonstick skillet with a little bit of olive oil. Cook for a minute before adding your corn and then cook both over a high heat. Set aside.

zucchini, finely chopped

1 zucchini, finely chopped

corn, drained and rinsed

1 can corn, drained and rinsed

2.

For the Guacamole

1.

In a bowl combine ripe avocados, finely chopped small red onion, chopped jalapeno (remove seeds if you don’t want it too hot), cloves of grated garlic, lime juice, cumin, salt and pepper.

avocados

2 avocados

small red onion, finely chopped

0.5 small red onion, finely chopped

large jalapeno, seeded and diced

1 large jalapeno, seeded and diced

garlic, grated

2 cloves garlic, grated

lime,

1 juiced lime,

Cumin, to taste

Cumin, to taste

Salt and pepper, to taste

Salt and pepper, to taste

2.

Mix to combine.

3.

For the Quesadilla Assembly

1.

Start by grating some monterey jack and some sharp cheddar cheese. Set that aside.

Sharp cheddar cheese, grated

Sharp cheddar cheese, grated

Monterey jack cheese, grated

Monterey jack cheese, grated

2.

Preheat your pan over medium heat.

3.

For the chicken or steak quesadillas

1.

Add your protein to a flour tortilla, top with peppers, onions, and cheese. Fold in half and place in a skillet over medium heat with some vegetable oil.

chicken breasts, butterflied and pounded thin

3 chicken breasts, butterflied and pounded thin

skirt or hangar steak

1 skirt or hangar steak

Flour tortillas

Flour tortillas

oil per quesadilla

2 ½ tbsp oil per quesadilla

2.

For the vegetable quesadilla

1.

Add your zucchini and corn mixture to a corn tortilla and top with cheese. Press down a little bit on the tortilla to press everything together so your veggies don’t fall out when you flip your tortilla. Fold in half and place in a skillet over medium heat with some vegetable oil.

zucchini, finely chopped

1 zucchini, finely chopped

corn, drained and rinsed

1 can corn, drained and rinsed

Vegetable oil

Vegetable oil

2.

Flip after 1 ½ minutes, when it’s golden brown and then cook the other side for 1 ½ minutes as well.

3.

Remove from heat, slice up, serve and enjoy!

Guacamole

Guacamole

Salsa

Salsa

Sour cream

Sour cream

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