California Farm Gourmet Chicken Quesadilla

Name: California Farm Gourmet Chicken Quesadilla
Yield: 2 people
Cuisine: American
Ingredients: 1/2 cup fresh mexican cheese: cup of milk, juice of 1 lemon; 2 large fresh flour tortillas: flour, salt, baking powder, lard, water; 2 Tbs avocado mayo: avocado, juice of one lime, clove of garlic; 2 Tbs pico de gallo sauce: roma tomato, shallot, garlic clove, jalapeno, cilantro; 1 fresh chicken leg and thigh, deboned and sliced thin lengthwise; 1 Tsp chipotle spice; 1 peeled shallot, minced; Pinch sea salt

Hobby Horseman @HobbyHorseman

California, United States

Made from scratch, fresh, and quick, this simple folding technique makes gourmet quesadillas. The gourmet part comes from the five minute handmade fresh cheese, stirfried sliced chicken leg meat, the special avocado mayonaise, the fresh pico de gallo sauce and the handmade tortillas.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under an hour

2 people

1/2 cupfresh mexican cheese: cup of milk, juice of 1 lemon
California Farm Made Fresh Ricotta Cheese
2large fresh flour tortillas: flour, salt, baking powder, lard, water
2 Tbsavocado mayo: avocado, juice of one lime, clove of garlic
2 Tbspico de gallo sauce: roma tomato, shallot, garlic clove, jalapeno, cilantro
California Farm Pico de Gallo Avocado Mayo Sauce
1fresh chicken leg and thigh, deboned and sliced thin lengthwise
1 Tspchipotle spice
California Farm Chipotle Spice Mix from scratch
1peeled shallot, minced
Pinchsea salt
Equipment: cast iron skillet, dough mixer, food processor, sieve, sharp knife
Cost: under a dollar per meal

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Steps

Under an hour

1

Make half a cup of fresh cheese: heat cup of full milk slowly in cast iron saucepan till bubbles form, do not boil, turn off, remove milk skin. Stir in juice of one lemon, stir till cheese curds form. Pour into fine sieve, drain, save whey for your garden composter.
2

Make 2 flour tortillas: 1/2 cup flour, tsp baking powder, Tbs lard, 2 Tbs or more water, 1/2 tsp salt. Kneed into firm dough, adding water as needed. Roll into ball, rest 15 minutes. Split in 2 balls, roll out thin on flour dusted cutting board. Cover with layer of freshly made cheese.
3

Debone chicken thigh and leg and make thin strips lenghtwise of both the dark meat and the skin. Stir fry sliced chicken skin strips, chipotle spice, sea salt and shallot in cast iron skillet with spray of olive oil till chicken skin is crunchy, about 5 minutes. Now add chicken meat strips, cook till done, 3 more minutes.
4

Spread stirfried chicken strips on top of cheese on tortilla. Cover stir fried chicken filling with home made avocado pico de gallo sauce, recipe in here.
5

Fold the quesadilla and pan fry in the chicken stir fry juices in the cast iron skillet till cheese has melted and tortilla looks golden and crispy, about 5 minutes. Flip to melt cheese on other side. Serve the first quesadilla cut in halves, enjoy while you fry the second one.

Linked Recipes

California Farm Chipotle Spice Mix from scratch

California Farm Pico de Gallo Avocado Mayo Sauce

California Farm Made Fresh Ricotta Cheese

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 16, 2023 02:49

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.