This is one of my favourite order in a Mexican restaurant. While I was in Hong Kong, I got so frustrated because of the lock down from the pandemic and my cravings was getting pretty serious. So I had to make my own. Here's the recipe for it in case you have difficulty accessing a Mexican restaurant.
Ingredients:
Marinade A:
1 Onion (sliced)
Green pepper (sliced)
1 Tbs Taco Seasoning Mix or Fajita Seasoning
1/4 tsp Chicken Powder
Salt & Pepper
Marinade B:
2 Chicken Thigh steak (deboned)
Salt & Pepper
1/2 tsp sugar
2 tsp soy sauce
2 Tbs Taco Seasoning Mix or Fajita Seasoning
1/2 tsp Chicken Powder
Sides
Refried Bean
Cheddar Cheese (Shredded)
Gaucamole (See recipe here)
Dips:
Sour Cream (or Plain Yogurt)
Salsa
Other:
Flour tortillas
Procedure:
Marinade onion, chopped pepper with marinade A seasoning.
On the side, marinade chicken thigh with marinade B seasoning.
Allow everything to marinade for at least 15 minutes.
Stir fry vegetables on pan over medium heat (about 2 to 3 minutes) and set aside.
Pan fry chicken thigh on medium heat until fully cooked through.
Cut chicken thigh into small cubes.
Place chicken thigh, vegetables, and sides (gaucamole, shredded cheese, and refried bean) onto half of the side of the tortilla. Fold the tortillas in half.
Place tortilla on cast iron or pan under low-medium heat. Sear until cheese is melted and seals the wrap. Flip and sear the other side until it becomes crispy.
Enjoy your quesadilla with your dips!
* You may also bake or grill your chicken and vegetables instead. Bake your vegetables and chicken at 350 F until chicken is cooked through.
Tip: With the left over sides, you can make nachos with it.
Healthy Eats: Substitute sour cream with yogurt and omit cheese in your wrap to cut calories!
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