Can you make your own tortillas and filling for this? You betcha. I worked in a Foods class once where a bunch of teens made this totally on their own. They were absolutely a family favourite when I re-created the dish at home. This recipe is a bit work intensive-if you don't want to make your own tortillas, you can just substitute some store bought 6 inch tortillas and I promise I won't tell. I've been known to do that myself on busy nights.
Our secret!
The recipe is from a Foods class that I work in, and I don't know the source exactly....whoever it is, they are brilliant.
Makes 6 six inch Quesidillas
2 full chicken breasts (4 breast halves)..cut into bite sized pieces
1/2 jalapeño pepper (if you like spicy)
1 small diced onion
3/4 tsp cumin
3/4 tsp cardamom
1 tsp chili powder
3 cloves garlic, minced
1/4 cup chopped fresh coriander
*optional add-ins...black olives or corn to your liking...
1 can (398 ml) re-fried beans
1 1/2 cups shredded Monterey Jack cheese
Make home made tortillas (see below). They really aren't that hard, and are so much better for this recipe!
Saute chicken in a small amount of oil until no longer pink. Transfer to plate, cool, and shred. In the same pan, saute onion, jalapeño (if using), and garlic until translucent. Add the chili powder, cumin, and cardamom and continue to cook for about 30 seconds. Stir into the chicken mixture.
Lay six of the tortillas onto baking sheets. Divide the beans among them, smearing the mixture right out to the edges. Top with chicken mixture, and then with cheese and lay a tortilla on top of each. Brush the tops lightly with oil.
Bake at 425 F for about 8-10 minutes (watching closely) until cheese is melted and it's hot. Serve with salsa, sour cream, and guacamole!
*The original recipe says that you can gently fry the quesidillas in a lightly oiled non stick pan, which can be tasty but I find this way less greasy.
Home made Tortillas (makes 12 six inch tortillas)
300 ml whole wheat flour
450 ml all purpose flour
6 ml salt
90 ml margarine
90 ml warm water
Mix everything together in a large bowl with an electric mixer until it all comes together. Turn out on a floured counter and knead for 5 minutes. Then divide the dough into 12 equal pieces, cover with a tea towel and set in a warm spot to rest for 20 minutes.
Meanwhile, pre-heat the oven to 450 F. (can't believe I forgot this line! Ack!)
Roll each ball of dough into a 6 inch round tortilla and place on an upside down cookie sheet. (really! The bottom! I know this is weird, and I have no idea why this is, but it works. Strange.)
Cook for 3 minutes, then cool on rack before proceeding to topping with the quesidilla fillings.
