@dansfoodforthought: POV: This is the comfort food you didn’t know you needed. Chicken Quesadillas 🤤 Ingredients Flour Tortillas 450 g plain flour 80 g lard 1 cup water lukewarm 4g salt Marinade: 4 Chicken thighs 1 Tsp Paprika 1 tsp onion powder 1 tsp garlic powder ½ tsp chilli powder 1 tbsp chipotle peppers in adobo sauce 1 tbsp olive oil Chipotle Jalapeno Mayo: ⅓ cup mayo 2 tbsp finely chopped jalapenos 1 tbsp on brine for jalapenos ½ tsp onion +garlic powder ¼ tsp chilli powder 1 tsp cumin ½ tsp paprika pinch of salt Cheddar Monterey Jack Method: Mix flour and lard together with fingers to combine all fat and flour together. Add salt to lukewarm warm water and mix, then gradually pour into flour and mix until a shaggy dough forms. Turn onto a work surface and knead for 3 minutes, then wrap and let rest for 30 minutes. Add all marinade ingredients into a bowl, then place chicken thighs in and coat until all chicken is covered. Marinate until ready to cook. Measure out your tortillas into even portions, roughly 90-100g per portion. When rolling, make sure to keep rotating as you roll. These can get pretty thin, so don’t be afraid to keep rolling until the desired size is achieved. Add olive oil to a hot pan and cook chicken thighs for 3-4 minutes on each side. In a non-stick pan or cast iron, cook tortillas on high heat for 30-40 seconds, then flip. Place in a tea towel to keep warm. To build these quesadillas, first grate your cheese. Then lay your tortilla into the pan on medium to low heat, spread cheese, spread chicken onto one half along with the mayonnaise, close over, and toast for 30 seconds on each side until nice and toasty. Enjoy 😀 🎼Max Ritcher Music A D | #foodcreator #asmr #cooking

Dan Roberts

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Region: US

Wednesday 09 October 2024 09:43:32 GMT