Quesadilla Recipe Serious Eats

In a stand mixer fitted with the whisk attachment add flour sea salt baking powder and sugar.

Quesadilla recipe serious eats. Repeat with remaining filling and second tortilla. Cheese spread out to the very edges crisps up creating a browned flavorful crust. Heat 2 teaspoons 10ml oil in a 10 inch cast iron or nonstick skillet over high heat until oil just starts to smoke.

Fold tortilla over and seal edges by pressing down firmly. The pizza is cooked with a combination of the stovetop and the broiler to deliver results in under 15 minutes. Turn mixer to low speed and mix until dry ingredients are well combined about 30 seconds.

Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Whisk together flour baking powder and salt in a medium bowl. The brewpub that makes its chicken quesadilla by placing slices of chicken on top of a layer of cheese in a tortilla sandwiching it together and cooking it.

Add warm water and work dough with hands until completely combined and no dry flour is left in bowl. Use this recipe for any protein in steak form including beef pork veal chicken or turkey. Combine chicken jalapeño cilantro and pepper jack in a medium bowl and mix to combine.

Chicken quesadilla seared seasoned chicken thigh fillets or breast then diced and mixed through with sautéed onion and capsicum bell peppers. Constructing a quesadilla in a cast iron skillet that just barely fits it helps create an extra crisp bottom crust. Add zucchini season with salt and cook tossing and stirring frequently until zucchini is lightly browned about 2 minutes.

Turn off mixer detach whisk and use it to scrape down bowl to quickly incorporate any unmixed flour. You end up with strips of chicken that pull out when you bite and a quesadilla that s barely held together. Spread half of mixture evenly over half of one tortilla leaving a 1 2 inch border.