Sunday, January 24, 2010

Chicken Quesadillas

My friend, Paige, is a foodie like me. She enjoys reading recipe books and cooking blogs. She is a great cook, who is learning more about cooking and gaining more confidence in the kitchen. Today, she handed me this recipe to post on our blog. It is from Dave Lieberman, a good looking guy who has a show on the Food Network.

This recipe calls for chicken thighs, but honestly, I can’t stand picking chicken off the bone. It gives me the willies. So, when I make this, I will use boneless chicken breasts, rather than thighs. Hey, when you are the cook, you can do whatever you want!

Leave me a comment and let me know when you make this, and how it turns out. Thanks, Paige!

Chicken Quesadillas by Dave Lieberman


  • 2 pounds chicken thighs (about 5 thighs)
  • Salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 5 or 6 garlic cloves, peeled and smashed
  • 2 teaspoons dried oregano
  • 2 teaspoons dried cumin
  • 1 (26-ounce) can chopped tomatoes
  • 2 limes, juiced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 to 10 flour tortillas
  • 1 (8-ounce) can whole serrano chiles, roughly chopped
  • 8-ounces grated sharp white Cheddar
  • Chopped fresh cilantro leaves, for garnish


Season the chicken thighs generously with salt and pepper. Heat the vegetable oil in a large saucepan over high heat. Brown the chicken well on both sides. Remove chicken and set aside. Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes. Stir in tomatoes, lime juice, sugar and salt. Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes.

Remove chicken from cooking liquid and let rest until cool enough to handle. Pull the meat from the bone and toss with the cooking liquid. Discard the bones and skin.

Assemble and cook the tortillas:

Spray a skillet with cooking spray, heat over medium flame. Sprinkle cheese all over the tortilla. Top with pulled chicken, serranos and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients.


  1. Krity, I tried it once with chicken breasts and it wasn't the same. Actually I don't think the family liked it much at all, it was too dry. The dark meat cooking with the bones and skin make it moist and yummy. Maybe I'll just have to make it for you some time so you won't have to deal with the bones or do you not like dark meat? Paige

  2. If you don't like picking meat off the bones you can get boneless, skinless chicken's a little more expensive, but then you get the more flavourful meat still.


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