Quesadilla with Grilled Chicken and Jack Cheese

The Best Chicken Quesadilla

This Chicken Jack Quesadilla makes all the difference between what you’d get served at your favorite fast food joint or a dine in restaurant. Whether you choose to use an extra large burrito sized flour tortilla, like I do, or a small to medium, these quesadilla’s are packed with flavor. I use marinated grilled chicken, Monterrey and Colby Jack Cheese and, of course, my secret sauce; made from the Fire Roasted Salsa that I showed you how to make, last post. I’m talking about a thick creamy quesadilla that any good restaurant would dream of having on the menu.

Quesadilla Grilled Chicken

It’s very important to make the chicken as tender and as flavorful as possible, when making a restaurant style quesadilla. You can make it lean, if you want to, by using breast meat, if you prefer, but I highly recommend using chicken thighs, instead. In my experience, it makes tastier quesadilla’s. Just chicken thighs isn’t going to be enough, however. Adding a spicy marinade will take it to the next level, infuse the meat with flavor and insure tenderness. 30 minutes of soaking is all it’s going to take before you take it to the grill. Then an additional 20 minutes of cooking will add the smokey taste everyone loves from great barbecue. Just be sure the meat is cooked all of the way through and hits a core temperature of 165 degrees Fahrenheit.

Quesadilla Secret Sauce

The difference between a fast food quesadilla and a restaurant style quesadilla is huge. Fast food quesadillas just consist of cheese, meat (if you’re lucky),possibly some onions and/or green chili’s. There usually isn’t much bulk and generally made thin and small. A good restaurant, however, will serve up a large to extra large sized tortilla, packed with more ingredients than it can usually hold; grilled marinated chicken, 2 cheese’s and a secret sauce that makes it extra creamy when the cheese melts into it. My secret sauce consists of 3 ingredients: Sour Cream, Mayonnaise and my Fire Roasted Salsa.

Quesadilla Cheese

The cheese you choose will completely change the flavor of your Quesadilla and there are several winners. Cheddar, medium or sharp, and Jack Cheese are generally among my favorites. Queso asadero is the original cheese used to make Quesadillas but these are great alternatives. In this recipe, I like to use Monterey and Colby Jack Cheese together because it’s very crowd pleasing and not to spicy for my kids. If I’m making them for my wife and I, I’ll change out the Monterey and use Pepper Jack, instead, for a little kick. Some folks even spread cream cheese inside the tortilla but you use what you like.

Chicken Jack Quesadilla Ingredients:

6 Boneless Chicken Thighs
1 pkg Extra Large Tortilla’s
1 lbs Monterey Jack Cheese, grated
1 lbs Colby Jack Cheese, grated
1 Cube Butter, salted

Chicken Marinade
1/2 cup Water
2 tbsp Olive Oil
1 tbsp Cumin
1 tbsp Smoked Paprika
1 tsp Tumeric
1 tsp Mexican Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Fish Sauce
1/4 tsp Salt
1/4 tsp Black Pepper

Secret Sauce
1/2 cup Sour Cream
1/2 cup Mayonnaise
1/2 cup Fire Roasted Salsa

Follow the instructions in the video recipe to make this Chicken Jack Quesadilla.

Kalua Pork Burrito

The Best Kalua Pork Burrito

This Kalua Pork Burrito is so refreshing it’s like a tall cold glass of water, it’s that good. Hawaiian meets Tex-Mex and it’s not crudded up with too many spices or seasonings either. In fact, the only added seasoning in this entire combo is Hawaiian Sea Salt and Lime Juice. So the great thing about that is you’re completely relying on the flavors of all of the other natural ingredients. But, if you “just gotta”, add Cumin to the pulled pork.

Pork Burrito made from Leftovers

Carnitas is what you normally here or read on a menu when you’re ordering a Pork Burrito. But this particular burrito was the direct results of my leftover Kalua Pork that was served up on my birthday. So whether you call it Carnitas or just another Pork Burrito, you’re going to love this Wrap. And just so you know, the list of recipes that can be made from a Kalua Pork Roast goes on and on and I’ll list the recipes I’ve already posted down below as well as the original Kalua Pork Roast recipe. Also, I’ve got a great Seafood Enchilada recipe that will blow you’re mind, along with the original Salsa recipe I use in this video.

Kalua Pork Roast(Oven), Kalua Pork Roast(Crock-Pot), Seafood Enchilada,
Pulled Pork Fries, Kalua Pork Tamales, Homemade Salsa

Kalua Pork Burrito Ingredients:

1 pkg Large Tortilla’s
1 Kalua Pork Roast
2 cups Rice
1 can Black Beans, large
1 tbsp Fresh Cilantro, chopped
2 Avocados, sliced
1/2 Lime, squeezed
1/2 lbs Cheese, graded
1/2 cup Salsa
1/2 cup Sour Cream, optional
Salt to taste, rice

Follow my recipe video tutorials and implement the ingredients to make this wonderful Kalua Pork Burrito.

Quesarito Recipe – Chicken or Beef Volcano Quesarito

This Chicken Volcano Quesarito is Awesome and I really think you’re going to love how easy these are to put together. It’s a little time consuming but the slow cooker makes it a cinch and I’m including a recipe for both the Chicken(Chicken and Gravy) or if you prefer the Beef(Chili no Beans), in the links below, to make each Quesarito. So definitely check out both of those slow cooker recipes.

CLICK HERE for Chicken Gravy
CLICK HERE for Chili no Beans

Quesarito Ingredients:

Chicken Gravy
2 Chicken Breasts
2 cans Cream of Chicken Soup
1 pkg Cream Cheese
1/2 tsp Black Pepper

2 Flour Tortillas, each burrito
1 cup Grated Colby Jack Cheese, each Quesarito
2 cup Steamed Rice
1 tbsp Parsley, chopped
1 tbsp Cilantro, chopped
1 tsp Mexican Oregano, crushed
1 bag Spicy Corn Tortilla Chips, Crushed
1 can Nacho Cheese
Salt and Pepper to Taste