This quesadilla is a meal in itself: stuffed with cooked quinoa, chicken and melted cheese. Add a salad on the side and dinner is served. Slideshow:  Southwestern/Tex-Mex Recipes 

Todd Porter and Diane Cu
June 2014

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© Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

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  • Gently simmer, covered, for 15 minutes, (there may still be some water not yet absorbed). Remove from heat.

  • Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

  • Remove the lid and gently fluff the quinoa. Set aside to cool completely.

  • Heat a large skillet over medium-high heat. Add the oil, and then stir in the onion. Cook for 1-2 minutes, or until soft. Stir in the chicken and cook for about 5 minutes or until the chicken is browned and cooked through. Stir in the Worcestershire sauce and remove from the heat. Set aside to cool.

  • Divide and spread half of the cheese on top of 4 tortillas. Add a heaping 1/4 cup of cooked quinoa on top of each of the cheese layers. Divide the chicken and spread on top of the quinoa layers. Add a final layer of cheese and gently spread the layers evenly around tortilla, leaving a little empty gap at the edges of tortilla. Place another tortilla on top.

  • Heat a large skillet or griddle over medium-high heat. Place the filled tortilla on the pan, and cook the tortilla for about 3 minutes or until the first side is golden, then carefully flip over the quesadilla and cook for another 2-3 minutes, or until the second side is golden and the cheese is completely melted.

  • Remove from the pan and allow to cool for a few minutes, and then cut into 4-6 pieces.

Serve With

Salsa, guacamole, and/or sour cream

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