Chicken Quesadillas and Mexican Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 5
Ingredients
  • I cup of Long Grain White Rice
  • 1 and ¼ cup of chicken broth (I can)
  • ¾ cup of water
  • ½ cup omato Sauce
  • I ripe tomato
  • I red pepper
  • ⅔ cup of chopped onions
  • ⅔ cup chopped red bell pepper
  • 2 tablespoons of vegetable oil.
  • 2 cloves of chopped garlic
  • Recipe of Tomato Mango Salsa (or store bought)
  • 5 Chicken thighs and or breasts (fat removed)
  • Butter
  • Salt and pepper
  • Tortillas
  • 1½ cups shredded fontina and white America cheese
Instructions
  1. For the Rice: Put the rice in a pot with the water and broth. Once the water has come to a boil, cover it and bring to a simmer. Let cook for 15 minutes.
  2. While the rice is cooking, put the vegetable oil, onions, garlic, and peppers in a saute pan. When the onions have become somewhat see through, add the tomato sauce - bring to a simmer. Once the rice is finished cooking, toss it in with the sauce. Add the chopped tomato and cilantro (or parsley). Cover which cooking the dillas.
  3. For the Dillas:
  4. Cut off the fat on the thighs (because they will be covered in it. You can’t exclude this step. There is too much fat. If you don’t want to spend time doing that just get breasts but it won’t taste as good I promise). Then slice the thighs into smallish, pretty uniform slivers.
  5. Put at least a tablespoon of butter in a skillet. Toss in the slivers and cook over medium heat until the chicken has turn someone grey and you can easily cut the chicken in half using something dull) This won’t take too long since the slices are thin. (less than 5 minutes).
  6. Set the Chicken aside. Add at least another half a tablespoon of butter to the skillet. Lay down the tortilla. On one half, sprinkle some cheese – then the chicken then the salsa then some more cheese.  (also think of the cheese like glue. Be liberal with it or it will fall apart) Let the tortilla get a little crispy, flip it. Crisp it some more. Slide it on a plate, cut in half. Dollop of daisy. yu-um
Recipe by A Sue Chef at http://www.asuechef.com/chicken-quesadillas-and-mexican-rice/