step 1
if your 1 Lb. Skinless, Bonless Chicken Breast There are no thin chopped, doing one thing at a time, keep a long knife with a long side parallel to the board and sliced ​​breasts until it is cut in half to make thin cutlets.
step 2
Shake 2 teaspoons. Diamond crystal or 1: teaspoon. Morton Kosher Salt, 2 teaspoons. Paprika, 1 tsp. Ground coriander, 1 tsp. ground cuminAnd 1 tsp. Sugar In a large shallow bowl to combine. Add chicken breasts and toss to coat evenly to a mixture of spices; Cancel.
step 3
Heat 1 tbsp. Vegetable oil In a large nonstick or stainless-steel skillet on medium-high. Cook 1 small onion, cut into ½ “piecesAnd 1 small red bell black pepper, ribs and seeds were removed, ½ “cut into piecesOften stirring, until the light stains and onions are done, is transcendent, about 4 minutes. Add 2 garlic cloves, finely choppedAnd 1 jalapeño, thin choppedAnd cook, continuously stirring, until garlic is fragrant, about 30 seconds. Transfer the vegetables to a medium bowl.
step 4
Heat 1 tbsp. Vegetable oil In the same pan on medium. Add reserved chicken breasts (it’s fine if they overlap slightly) and cook, twisted once or twice, until cooked, about 5 minutes per side. Transfer to a cutting board and let it cool slightly. Cut into ½ “cubes and bowl with vegetables. Clean and reserved pan.
Step 5
Mix 12 oz. Black pepper jack cheese, roughly tight (2–3 cups)And ½ cup (packed) coarse chopped silentro In chicken mixture. split Six 8 “-10” -Demeator flour tortillusEach more than half a teaspoon. Fold to fill the empty side to the top and cover.
Step 6
Heat 1 tbsp. Vegetable oil In the reserved pan on medium. Add 2 quadillas and cook, through half the path, until the tortylus golden and cheese melt, about 5 minutes. Transfer to a cutting board. Repeat twice, cook 2 quadillas per batch and add more oil to the pan as required.
Step 7
Cut the Quesadillas into veg and transfer to plates to serve.
Do forward: Filling can be made 2 days in advance. Transfer to an airtight container; Cover and chill.
