Crispy Chicken Quesadilla with Peruvian Twist
A fusion of Chinese and Peruvian flavors in a crispy quesadilla with chicken.
Ingredients
- ●1 lb boneless chicken breast
- ●4 quesadilla
- ●1/4 cup peruvian pepper sauce
- ●1 cup crispy rice
- ●1 bunch scallions
- ●2 tbsp soy sauce
- ●2 inches ginger
- ●1 cup chicken broth
- ●2 tbsp vegetable oil
- ●to taste salt
- ●to taste pepper
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat.
- 2
Add the chicken breast and cook until browned, about 5 minutes.
- 3
Add the ginger, soy sauce, and chicken broth to the pan, and stir to combine.
- 4
Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
- 5
Shred the chicken with two forks and stir in the peruvian pepper sauce.
- 6
Heat the remaining 1 tablespoon of vegetable oil in a separate pan over medium heat.
- 7
Place a quesadilla in the pan and sprinkle shredded chicken on half of the tortilla.
- 8
Fold the tortilla in half and cook until crispy and golden, about 2-3 minutes.
- 9
Flip the quesadilla and cook for an additional 2-3 minutes, until crispy and golden.
- 10
Repeat with the remaining quesadilla and chicken.
- 11
Serve the crispy chicken quesadillas hot with crispy rice and scallions on the side.
- 12
Optional: garnish with additional peruvian pepper sauce and crispy rice.