Smoky cumin, spicy chili, and creamy cheese and/or sour cream come together to form one of my favorite flavor combinations of all time.
I’ve found it in burritos, enchiladas, dips, and now quesadillas. Here in the south it’s fairly common and I’m glad for it.
The filling in this dish is very hearty and reminiscent of a green chili and chicken enchilada I once had. Except right now, in July, you don’t have to turn on the oven. Just a flash in the pan with some home-rendered lard and dinner is served.
- 10 corn tortillas
- 1 cup cooked chicken chopped or shredded
- 2 4 oz cans green chilis, mild or hot as preferred
- 8 oz pepper jack cheese shredded by hand
- 4 oz sour cream
- salt to taste
- 1⁄4 teaspoon cumin
- butter, lard, or coconut oil for frying quesadillas
- fresh pico de gallo for serving
- Combine the chiciken,green chilis, pepper jack cheese, sour cream, cumin, and salt in a medium bowl. Stir well to combine all ingredients. Taste and add salt as needed.
- Heat a large skillet or griddle over medium heat. Once hot, add a couple of tablespoons of fat to the pan and lay down as 2 or more corn tortillas, depending on how many fit in the pan.
- Spoon in 2-3 heaping tablespoons of filling and spread it out over each tortilla. Top with another corn tortilla and allow to cook for about 3 minutes per side, or just until the cheese begins to melt. Flip and cook a few more minutes.
- Remove from skillet and place on a platter. Repeat with remaining corn tortillas and filling.
- Once complete serve quesadillas with fresh pico de gallo and a fresh salad.