We’ve all had taco parties, but what about quesadilla parties? Why not? Whether you’re talking about taco Tuesday or a casual gathering with friends over quesadillas, it’s all about the fixins’ bar, right? Friends gather around a table with bowls of shredded cheeses, chopped meats or fish, chopped scallions, corn kernals, mushrooms, any hearty greens you might like, spinach, asparagus, onions, fresh or fried crunchy avocado slices, broccoli rabe, lime wedges. . .whatever your version of “the works” might be.
ON-DEMAND: Listen to Faith and Chris make these quesadillas during a special live-audience edition of The Faith Middleton Food Schmooze®.
Chris Prosperi advises: make sure all your ingredients are dry and cut very small, especially if you’ll be using a panini press, Chris’s preferred cooking method.
Faith and Chris are big believers in loading your quesadilla up with all the veggies you love, so make these your own. Serve with your favorite salsas (homemade or store-bought, we don’t care) and sour cream. The idea is just to have fun together.
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Chris finds cooking a quesadilla on a panini grill super easy, but if you don't have one, go ahead and use a dry or lightly oiled skillet or frying pan. Keep an eye on your quesadilla; when the cheese starts getting all melty, give it a flip.
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- Two 4-ounce chicken breast
- 1 teaspoon oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon dry oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon sugar
- 12 corn tortillas (6 inch)
- 2 cups shredded cheddar cheese
- 4 scallions chopped
- 1/2 teaspoon kosher salt
- Heat a panini grill.
- Toss chicken breast in the oil, kosher salt, chili powder, onion powder, cayenne pepper, oregano, paprika, and sugar. Place in grill and close lid grill for 4-5 minutes or until chicken is cooked through.
- Remove and let cool slightly and chop into ½ inch strips. Lay the tortillas on a clean work surface and divide the shredded cheddar over half of the tortillas. Then spread the chicken evenly on top of the cheese with the chopped scallions. Sprinkle with kosher salt and top with a tortilla (like a sandwich). Then one by one place on the grill. Close the lid and grill for about 3 minutes or until crisp.
- Cut into quarters and repeat with the rest.
- Serve with sour cream and your favorite salsa.
