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9,503,862 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
DIRECTIONS
INGREDIENTS
For the Chicken Quesadillas
Sharp cheddar cheese, grated
Monterey jack cheese, grated
3 chicken breasts, butterflied and pounded thin
Flour tortillas
Sauteed peppers and onions (optional)
2 ½ tbsp oil per quesadilla
Guacamole
Salsa
Sour cream
For the Chicken Marinade
2 tbsp vegetable oil
2 garlic cloves, crushed
1 tsp oregano
1 tbsp cumin
1 tsp cayenne
1 tsp paprika
1 tsp white sugar
1 juiced lime,
1 tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground pepper
For the Steak Quesadilla
1 skirt or hangar steak
Salt and pepper
Vegetable oil
Diced onion and pepper (to cook after the steak)
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
For the Vegetarian Quesadilla
1 zucchini, finely chopped
1 can corn, drained and rinsed
Vegetable oil
Monterey jack cheese, grated
Sharp cheddar cheese, grated
Flour tortillas
For the Guacamole
2 avocados
½ small red onion, finely chopped
1 large jalapeno, seeded and diced
2 cloves garlic, grated
1 juiced lime,
Cumin, 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.
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.
2 tbsp vegetable oil
2 garlic cloves, crushed
1 tsp oregano
1 tbsp cumin
1 tsp cayenne
1 tsp paprika
1 tsp white sugar
1 juiced lime,
1 tbsp olive oil
1 tsp kosher salt
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)
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.
1 skirt or hangar steak
Salt and pepper
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)
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.
1 zucchini, finely chopped
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.
2 avocados
½ small red onion, finely chopped
1 large jalapeno, seeded and diced
2 cloves garlic, grated
1 juiced lime,
Cumin, 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
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.
3 chicken breasts, butterflied and pounded thin
1 skirt or hangar steak
Flour tortillas
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.
1 zucchini, finely chopped
1 can corn, drained and rinsed
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
Salsa
Sour cream
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