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Pulled chicken quesadillas, Monterey Jack and avocado
2024-04-18
https://www.metro.ca/userfiles/image/recipes/quesadillas-poulet-avocats-12291.jpg
PT25M
PT25M
PT50M
In a large skillet, pour half of the olive oil and sauté the finely chopped onion for about 10 minutes over medium heat.Add the paprika, cumin, chili powder, garlic powder and brown sugar. Let cook for about 5 minutes.In the meantime, shred the meat from the chicken legs and add it to the onion. Season well with salt and hot sauce, to taste. Mix and set aside.Lay 8 tortillas flat. Top with the chicken mix and add the grated Monterey Jack cheese on top. Close each quesadilla using a second tortilla. Flatten well.In a large non-stick skillet, pour the second half of the olive oil and brown the quesadillas over medium heat, on both sides for about 3 minutes per side until nice and golden. Set aside.Peel and pit the avocados. Smash their flesh using a fork, along with the juice of 1 lime. Season to taste.Coarsely shred the coriander and set it aside.To make sure they’re served hot, quickly reheat the quesadillas in the oven at 190 °C (375 °F). Serve them with a generous dollop of mashed avocado, fresh coriander and the second lime, cut into tiny wedges.Source: Martin Juneau
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2 LIFE SMART Grain-Fed Chicken Legs Without Back, Naturalia
1 Spanish onion, finely chopped
25 mL olive oil
2,5 mL paprika
2,5 mL cumin
2,5 mL chili powder
2,5 mL garlic powder
2,5 mL brown sugar
120 g Monterey Jack cheese, grated
4 ripe avocados
2 limes limes
1/4 bunch fresh coriander
16 corn tortillas
hot sauce, to taste
salt, to taste
Pulled chicken quesadillas, Monterey Jack and avocado
4
Main course - Accompaniment
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME
Ingredients
-
2
LIFE SMART Grain-Fed Chicken Legs Without Back, Naturalia
-
1
Spanish onion, finely chopped
-
25 mL
olive oil
-
2,5 mL
paprika
-
2,5 mL
cumin
-
2,5 mL
chili powder
-
2,5 mL
garlic powder
-
2,5 mL
brown sugar
-
120 g
Monterey Jack cheese, grated
-
4
ripe avocados
-
2
limes limes
-
1/4 bunch
fresh coriander
-
16
corn tortillas
-
hot sauce, to taste
-
salt, to taste
Preparation
In a large skillet, pour half of the olive oil and sauté the finely chopped onion for about 10 minutes over medium heat.
Add the paprika, cumin, chili powder, garlic powder and brown sugar. Let cook for about 5 minutes.
In the meantime, shred the meat from the chicken legs and add it to the onion. Season well with salt and hot sauce, to taste. Mix and set aside.
Lay 8 tortillas flat. Top with the chicken mix and add the grated Monterey Jack cheese on top. Close each quesadilla using a second tortilla. Flatten well.
In a large non-stick skillet, pour the second half of the olive oil and brown the quesadillas over medium heat, on both sides for about 3 minutes per side until nice and golden. Set aside.
Peel and pit the avocados. Smash their flesh using a fork, along with the juice of 1 lime. Season to taste.
Coarsely shred the coriander and set it aside.
To make sure they’re served hot, quickly reheat the quesadillas in the oven at 190 °C (375 °F). Serve them with a generous dollop of mashed avocado, fresh coriander and the second lime, cut into tiny wedges.
Source: Martin Juneau
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
