I tend to experiment with food, rarely following recipes. Sometimes it turns out good, Sometimes, well, not so much 😉
Today’s experiment was one of the more successful ones!
I took 5 chicken drumsticks and marinated them for about an hour in Realime lime juice, Coco Real’s cream of coconut, Roses’s sweetened line juice, and Pampered Chef’s Chili Lime Rub. I tossed in about a tsp of salt too.
I put about a tbsp of salted butter in my cast iron Dutch Oven, turned the flame to med-low and spooned the chicken, juice and all, into the pot. I covered it with the lid and left it to cook for about an hour, turning it once or twice.
The juice reduced to a wonderful sticky sweetness, creating delicious crunchy bites. This dish really turned out great by itself, but since I had a jar of Pampered Chef’s Spicy Pineapple Run Sauce, I figured “why not?”
I slathered the sauce over the chicken and took a bite with a bit of trepidation. Like I said, my experiments don’t always work out! My worries were unfounded. It was delicious!
I hope you experiment and experience success too 🙂
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Chicken Fajita Quesadillas Recipe.
Chicken Fajita Quesadillas
Prep Time: 10mn
Cook Time: 12mn
Total Time: 22mn
- Juice from 1 orange
- Juice from 3 limes
- 2 garlic cloves
- 1-3 chipotle chiles in adobo sauce (depending on your heat preference)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoon olive oil
- 1 teaspoon liquide smoke
- 1/2 tablespoon soy sauce
FAJITA QUESADILLA INGREDIENTS
- 1 pound boneless skinless chicken breasts
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 medium onion, chopped
- 6-8 ounces mushrooms, sliced
- Juice from half of a lime
- 1/2 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 1/2 cups shredded sharp cheddar cheese
- *Note: This recipe is easiest to make using leftover chicken and veggies from The Best Fajitas. If you are using leftover chicken and veggies, skip to step 5.
- Add all of the marinade ingredients to your blender and blend on high for a few seconds until you have a smooth marinade. In a large zip-lock bag, add your chicken and pour the marinade over it. Toss the bag around a few times to ensure that the meat is coated. Put the bag in the refrigerator for around 3-4 hours.
- When you’re ready to cook the chicken, heat your grill pan (my favorite grill pan) to medium high heat and cook the chicken for 6-8 minutes on each side, or until the chicken is cooked through to about 165 degrees. Allow the chicken to rest for a few minutes before slicing it into thin strips.
- While the chicken is resting, heat 1 tablespoon olive oil over medium heat. Saute’ the vegetables until tender. Season with salt, pepper, 1/2 tablespoon soy sauce, and the juice from half of a lime.
- Heat your grill pan to medium high heat and divide the chicken/veggie mixture equally into 6 portions.
- Sprinkle about 1/4 cup cheese on one tortilla. Top with 1/6th of the meat/veggie mixture. Sprinkle 1/4 cup more cheese on top. Add the remaining tortilla on top. Cook the quesadilla until it is golden brown on both side and the cheese is gooey and melted. This should take about 4 minutes per side.I like to use my spatula to press down on the quesadilla as it’s cooking to really smoosh everything together.
- Cut each quesadilla into quarters. Serve with salsa, guacamole, and sour cream.
- Serves 6.