How to Make Quesadilla That’s As Good As What Mexican Restaurants Serve

If you have ever visited a Mexican restaurant, you have undoubtedly tried their quesadilla. Served with other foods, as well as a stand-alone meal, quesadilla is an iconic Mexican recipe that you will love to make at home. However, there are a few secrets you should know for maximum results before attempting to cook this recipe at home.

When-in-Manila-Pancake-House-Chicken-Quesadilla

Start with the right marinade.

One of the main ingredients in quesadilla is chicken meat. If you want your recipe to taste as good as what Mexican restaurants serve, you should start with the right marinade. Pick six chicken breasts for this recipe and soak them in the marinade overnight so that all the spices blend in for a delicious effect.

For the marinade, you need orange juice, lime juice, minced garlic, salt, oregano, some brown sugar, chili, and olive oil. Make sure that the bag you use for the marinade and the chicken breasts is well sealed, too, so that it doesn’t leak in the refrigerator.

One of the secrets: poblano peppers.

To make perfect quesadilla, you should know some of the secret ingredients that go in this recipe. One such ingredient is the poblano pepper. You should have at least two or three of them onhand for your quesadilla.

Here is how you must proceed with them: dip them in boiling water for several seconds, and then put them in ice water. After that, peel them and slice them to create long strips.

Get an onion and cut it into strips, too. Sauté the onion strips in butter and soy sauce, and mix them in with the peppers.

This combination should be left aside until it will go into the layering of your perfect quesadilla.

Cook the meat well.

One thing that home cooks might not always get right is cooking the meat properly. After the chicken meat spent the night soaking in the marinade as shown earlier, you must cook it in olive oil in a preheated skillet.

Make sure that the meat cooks well. You should not be able to see any pink areas; that’s how you’ll know it’s done. Bear in mind thatchicken meat cooks quickly, especially if it’s already cut int0 small pieces. Don’t overcook it.

Use a quesadilla maker.

Since you may already have the details on what main ingredients go into a quesadilla and how to cook this recipe, let’s focus on the aspects that make the difference between a good quesadilla and a great, restaurant-grade quesadilla.

If you want to eliminate all of the guesswork from the process, you should opt for a quesadilla maker. Such a cooking device will help you assemble your quesadilla and enjoy perfect results, as it will let you know when your meal is ready and even cut it into delicious wedges. For more on quesadilla makers, head over to Jen’s website and see what models are available.

Butcher's Kitchen marikina

The knowledge of assembling your quesadilla

For a perfect quesadilla, you will need tortillas, shredded jack, shredded cheddar cheese, and the other ingredients mentioned above. The first layer should be the jack and cheese followed by chicken, and the last should be the onion and poblano pepper mix.






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