Well, I just couldn't wait any longer to post another recipe! Note that I boiled the potatoes beforehand in water with a little salt for about 20 minutes. The best way to cook this is by boiling the water first, while chopping potatoes, then gently adding them in after water has boiled. BTW- Quesadillas are mistaken often for only being tortillas with cheese in between, not so, bc quesadillas refers to any type of tortilla surrounding a mostly-cheese center. Also, I ration everything for 3 people, unless stated otherwise, and this is a healthier and less seasoned version than most recipes, so to say, MY home-cooked STYLE ;-)
YOU WILL NEED
Drained and Boiled potatoes, not cooked all the way yet. Sweet potatoes are healthiest, but I used russet bc they were on sale (1 med sized for every 2 people)
Chicken meat, skinless and boneless, cut into ~1 1/2 x 1/2 in pieces (Thigh meat is cheaper,cut off excess fat and rinse/pat dry, then rub salt into chicken pieces)
1/2 an onion, thinly sliced
1/2 green pepper, sliced and diced
Tomatoes, diced (~2 Roma)
Chopped fresh Cilantro or dried
Mozzarella Cheese
Salt
Cumin
EVOO (Extra Virgin Olive Oil)
Non-stick Spray
Big Round Tortillas (I used flour, again on sale, but Wheat is healthier)
Balsamic Vinaigrette (or Apple cider vinegar)
Large non-stick pan
Oven-safe glassware
MAKE IT
1. Place pan in high heat & spray large skillet-style pan with non-stick. Bring down heat after and add sliced onions, while they cook slowly add EVOO on lower heat setting so onions don't stick until bottom of pan has a thin layer of EVOO. Jumping oils are
NOT good (it's toxic), the heat may be too high, lower it bc EVOO can't keep it's molecules together with intense heat, you want something healthy right? Remember that you are sauteing,
not frying.
2. Once onions are almost translucent (not solid white anymore) add the green bell pepper. and add the salted chicken pieces. The heat should be set to medium-low, or as long as your oil is not smoking or jumping, but cooking your food. Your chicken will start to soak up all the delicious flavors around it especially bc you cleaned it good so it's pores are open, it'll also excrete chicken "juices" into the pan. Preheat your oven to 350 degrees Fahrenheit.
3. Add a pinch (literally) of cumin powder along with the diced tomatoes and mix. Let it cook and move it every 5 min or so while it caramelizes all over. Mm, great smell, huh? Meanwhile, get your boiled potatoes and set into your glassware. Keep your empty, but warm pot on top of an "off" burner. Pour in the balsamic vinaigrette(or apple cider) with a ladle bc you need to make sure all the cooked potatoes soak a little bit of this until your bottom has a thin layer. Add 1 tablespoon of balsamic or cider to your cooking chicken with ~1 teaspoon cilantro and stir.
4. Cover your potatoes with foil and place in central part of oven for 20-25 minutes. Poke with a fork to see that potatoes are cooked all the way and are soft, not mushy or hard. Turn off oven, but leave potatoes inside...
5. Go back to your chicken, it should be caramelized and juices/flavors are wrapped around your food, now transfer it over to the pan that was boiling your potatoes earlier and set to low heat, this will add a darker outer layer to your chicken, but not burn it. Leave the remaining yummy oils in pan and start warming up a tortilla on it set ti high heat.
6. Turn over tortilla (to make it look so golden, gently stir it around the pan to let it absorb flavors and colors). Bring out potatoes and uncover. Sprinkle ~1/2 teaspoon Cilantro and add mozzarella cheese pieces randomly (not too much bc it'll bulk into a ball), and gently fold in into the rest of the cooked potatoes.
7. Add Mozzarella cheese to the center (in a line) of the tortilla and fold in thirds, keeping the open fold cooking under first. Then turn over and cook just enough to let cheese inside melt.
8. Now serve everything. Buen provecho!
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