12 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup diced yellow onion
1 TBSP all-purpose flour
1/2 tsp granulated garlic
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 cup water
1/2 cup sliced black olives
3 large burrito-size flour tortillas
2 ounces sharp cheddar cheese, shredded
sour cream for serving
DIRECTIONS
Heat the oil in a saute pan over medium-high heat. When the oil is hot add the chicken and onion and cook, stirring often, until chicken is no longer pink, about 3 minutes.
Stir in the flour, garlic, paprika, cumin, salt, and pepper until well combined. Stir in the water and bring to a boil.
Reduce the heat to medium and cook, stirring often, until thickened, about 15 minutes.
Take the pan off the heat and stir in the black olives.
Lay the tortillas out flat onto a flat work surface. Spread the chicken mixture on one half side of each tortilla then sprinkle the cheese evenly on top of the chicken. Make quesadillas by folding the tortillas in half over top of the filling and press them down using your hands. Lightly brush both sides of the quesadillas with oil.
Heat a griddle to 350°F or a large skillet over medium heat on the stovetop. when the griddle/pan is hot lay the quesadillas on top and cook, until lightly browned on one side then flip and brown the other side, 1 to 2 minutes per side.
Transfer the quesadillas to a cutting board and cut into triangle shapes. Serve with sour cream.
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