Chicken Quesadillas

• Prep20 min
• Cook40 min
• Total1 h
• Serves4

Ingredients

For the cheese

• 100 g sharp cheddar cheese, cold, in 3 cm pieces (3 1/2 oz)
• 100 g Monterey Jack cheese, cold, in 3 cm pieces (3 1/2 oz)

For the pico de gallo

• 60 g white onion (1/2 small), halved
• 1/2 jalapeño, seeded
• 10 g fresh cilantro, with tender stems (a small handful)
• 250 g Roma tomatoes (3), quartered and seeded
• 15 g lime juice (1 tbsp)
• 1/4 tsp salt

For the chicken

• 60 g white onion (1/2 small)
• 2 garlic cloves
• 15 g vegetable oil (1 tbsp)
• 500 g boneless, skinless chicken thighs or breasts, in 5 cm (2 in) pieces (about 1 lb)
• 120 g chicken broth (1/2 cup)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 3/4 tsp salt
• 15 g lime juice (1 tbsp)

For the quesadillas

• 4 large flour tortillas, 25 cm (10 in)
• 15 g butter or vegetable oil (1 tbsp), for the skillet

To serve

• Sour cream

Instructions

1. Place the cheddar and Monterey Jack in the dry mixing bowl, grate 8 sec/speed 6 and transfer to a bowl.
2. For the pico de gallo, place the onion half, jalapeño and cilantro in the mixing bowl and chop 3 sec/speed 5. Add the tomatoes, lime juice and salt and chop 2 sec/speed 4. Transfer to a bowl and refrigerate.
3. For the chicken, place the other onion half and the garlic in the mixing bowl (no need to wash it) and chop 3 sec/speed 5. Add the oil and sauté 3 min/120°C (250°F)/speed 1.
4. Add the chicken, broth, chili powder, cumin, paprika, oregano and salt. Place the simmering basket on the lid instead of the measuring cup and cook 18 min/100°C (212°F)/reverse/speed soft. The chicken should reach 74°C (165°F) in the center.
5. Shred 5 sec/reverse/speed 4. Add the lime juice and cook 6 min/100°C (212°F)/reverse/speed 1, with the simmering basket on the lid, until the chicken is moist but not soupy.
6. Heat a large skillet on the stove over medium heat with a little butter. Lay in a tortilla, cover half of it with a quarter of the cheese and a quarter of the chicken and fold it over. Cook 2 to 3 minutes per side, pressing lightly with a spatula, until golden and crisp and the cheese melts. Repeat with the rest.
7. Cut each quesadilla into 3 wedges and serve hot with sour cream and the pico de gallo.

Tips

• Keep the first quesadillas warm on a rack in a 95°C (200°F) oven while you cook the rest.
• Want more heat? Leave the seeds in the jalapeño, or add 1 chipotle pepper in adobo with the chicken in step 4.
• The shredded chicken keeps 3 days in the fridge or 3 months in the freezer, so you can make a double batch (in two rounds) for quick dinners. The pico de gallo is best the same day.