Chicken Parmesan, Chicken Cacciatore, Chicken Marsala, these are all names of chicken dishes that you’ve probably heard of. But, Brick Pressed Chicken? Also called Brick Chicken...
Brick Pressed Chicken? What?
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Great Recipes
To Cook And Enjoy In Your Own Home
Servings
4 to 6
Ready In:
30 Minutes
Prep Time:
15 Minutes
Good For:
Lunch, Dinner or any Fiesta!
Chicken Quesadillas
Ingredients
8 Flour Tortillas, 6″ size
1 cup Refried Beans
¼ cup Extra Virgin Olive Oil
2 cups Bell Peppers, colorful medley, julienne
2 cups White Onion, julienne
2 cups Rotisserie Chicken Meat, cut into ½ strips or smaller
1 cup Monterey Jack / Cheddar Cheese, shredded
To Taste Salt & Pepper,
As Needed Vegetable Spray2
Step 1
Sauté julienne peppers and onions in olive oil until tender. Remove from pan and cool.
Step 2
To assemble a quesadilla, lay a 6″ diameter flour tortilla on a clean work surface then spread 2 tablespoons of the refried beans over the bottom half only.
Step 3
On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
Step 4
Repeat the same procedure for all quesadillas.
Step 5
Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.)
Step 6
Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375-degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.
Step 7
Alternately, these quesadillas can be pan-fried in a non-stick skillet until golden brown on both sides.
Step 1
Sauté julienne peppers and onions in olive oil until tender. Remove from pan and cool.
Step 2
To assemble a quesadilla, lay a 6″ diameter flour tortilla on a clean work surface then spread 2 tablespoons of the refried beans over the bottom half only.
Step 3
On top of the refried beans, layer sauteed onions and peppers, then cooked chicken, then the shredded cheese. Season contents with salt and pepper and fold the non-garnished half over the half with the layered ingredients and press down firmly.
Step 4
Repeat the same procedure for all quesadillas.
Step 5
Lightly spray a baking sheet with non-stick vegetable spray and place each quesadilla on the pan, separated from one another by a minimum of one inch. (Quesadillas should be placed on the pan cheese side up.)
Step 6
Spray the top of each quesadilla with vegetable spray and place in a pre-heated 375-degree oven for 10 to 15 minutes or until top of flour tortilla is light brown on the edges and the cheese is melted.
Step 7
Alternately, these quesadillas can be pan-fried in a non-stick skillet until golden brown on both sides.
A Little Story About This Dish…
One of the staples of Mexican and Tex-Mex cuisine, Quesadillas are a “flattened” expression of a soft tortilla taco which is then baked or griddled.
This recipe is the standard interpretation of the chicken version and uses the pulled meat from a Cattleman’s rotisserie chicken.
Besides the refried beans, onions, peppers and cheese garnishments, feel free to add black beans, sweet corn, diced tomato and cilantro if you choose.
Additional toppings include: tomato salsa, guacamole, sour cream or a splash of enchilada sauce.
Key Ingredients:
