Chicken Fajitas / Quesadillas #2
Course:
Dinner
Total Time:
1 hour
Ingredients
Fajita Seasoning
- 11⁄2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 11⁄2 teaspoon Chilli Powder (mild)
- 1 tablespoon Paprika (smoked)
- 11⁄2 teaspoon Cumin
- 1 teaspoon Salt
- 1⁄4 teaspoons Black Pepper
Beans
- 1 tin (400g) Kidney Beans (rinsed & drained)
- 20 grams Tomato Puree
- 60 millilitres Water
- 1⁄2 teaspoons Salt
- 11⁄2 teaspoon Paprika
- 11⁄2 teaspoon Chilli Powder (mild)
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Cumin
Quesadillas
- 2 Chicken Breasts
- 1 Red Pepper (diced)
- 1 Onion (diced)
- 150 grams Cheddar Cheese (30g per quesadilla)
- 4 Flour Tortillas
Additional Fillings
- 250 grams Guacamole
- Coriander (fresh)
- Lime Juice
Notes
Use the fajita seasoning and the beans from Spanish Rice & Bean Burrito.
Makes 5 half-quesadillas.
Steps
- Sous vide the chicken ahead of time.
- Preheat a cast iron over medium-high heat (10).
- Meanwhile, get the beans going: combine all bean ingredients into a small saucepan. Place on low heat with a lid. Stir occasionally.
- Add the onion and pepper and sprinkle in half the spice mix. Saute until nearly done.
- Meanwhile, shred the chicken.
- Add the chicken to the pan along with the rest of the spice mix and cook for a couple minutes.
- Drop the heat down to medium-low (7) and remove fillings into bowls.
- Prepare your quesadillas -- using one tortilla at a time (we'll fold it over).
- Apply a layer of guacamole.
- Add the onion/pepper/chicken mixture.
- Add beans.
- Sprinkle over coriander and lime juice.
- Place the tortilla into the cast iron pan and sprinkle cheese all over. Then fold in half.
- Cook until golden on the bottom, then flip.