Smokey Orange Quesadillas
All the busy mommy boxes are checked:
1. Is it healthy? Check!
2. Does it taste good? Double check!
3. Can the kids help out without making a mess? Good luck with that, Sister.
If you're in a rush, shred store-bought rotisserie chicken or dice leftover baked chicken.
Use a saucepan lid as a weight for crispy tortilla love. Crunchy on the outside, cheesey and smokey orange chicken inside. This is too yummy to reserve just for the kiddos. Be sure to set one aside for yourself too.
To reheat, wrap in foil and warm in a 350 degree oven for 5-7 minutes.
Smoked Paprika and Orange Chicken Quesadillas
Ingredients:
4 chicken breasts
1 cup orange juice
1/2 cup chicken stock
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon cumin
2/3 cup fresh medium salsa (try mild or fruit salsa if your child is sensitive to spicy food)
1/2 cup diced onion
2 tablespoons sugar
3 tablespoons olive oil
1 tablespoon vegetable or canola oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 cup minced parsely
8 flour tortillas
2 cups shredded sharp cheddar cheese
1 cup mozzarella cheese
extra salsa for serving (optional)
1/8 cup unsalted butter
Directions:
In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of vegetable oil over medium-high heat.
Slice raw chicken lengthwise into a strip then crossways into approximate 2 inch by 1/2 inch strips.
Add chicken slices, cumin, paprika, salt and pepper to saute pan and cook through, stirring frequently, about 6-9 minutes.
Remove chicken from the pan, carefully add one tablespoon of olive oil and reduce heat to medium.
Add onions and saute until transluscent and soft, about 3-5 minutes.
Add the garlic, salsa, sugar and chicken, stir frequently another 3-5 minutes.
Add orange juice and chicken stock. Cook until most of the liquid has evaporated and the mixture is thickened, stirring occasionally, about 15 minutes. Remove from heat, sprinkle parsley over chicken and stir to combine.
Mix cheeses together in a medium mixing bowl.
Heat a sauté pan over medium heat and add small (dime size) cube of butter. Lay a tortilla flat in the pan and use it to spread butter around the pan. Then sprinkle 1/3 cup of the cheese evenly overtop. Spread 1/2 cup of the chicken mixture over the cheese. Place another tortilla over top. Place a small saucepan top on the tortilla as a light weight. Do not press. Cook 2 minutes then use a spatula to flip tortilla and cook another 2 minutes until light golden brown and the cheese is melted. Repeat.
Serve with fresh salsa for dipping.
Recipe by Andrea
Vermilion Lane, vermilionlane.com