Ingredients
2 lbs of boneless chicken cutlets
2 cups of shredded mozzarella (or cheddar cheese)
2 tbsp of adobo seasoning (Adobo can be found in your Hispanic or seasoning section at most supermarkets)
1 tsp of chili powder
2 cups of shredded mozzarella (or cheddar cheese)
2 tbsp of adobo seasoning (Adobo can be found in your Hispanic or seasoning section at most supermarkets)
1 tsp of chili powder
corn tortillas
Step by Step Instructions
Use your IMUSA Pressure Cooker to cook the chicken cutlets. First, by adding ½ cup of water, then placing the chicken cutlets into your IMUSA Pressure Cooker and drizzling with adobo seasoning. Then, cover and cook the chicken cutlets for about 40 minutes. Turning off the stove, let it sit for about 10 minutes before opening. Once the chicken is cool enough to touch; using your hands shred the chicken and add chili powder. Immediately, cover the shredded chicken and let it simmer on low heat for about 10 minutes.
1. Begin by heating up your IMUSA Comal and add cooking spray (or drizzle a little bit of oil). Place one tortilla shell on your IMUSA Comal, and top the tortilla with a little cheese.
2. Next, spoon some of the shredded chicken mixture on top and then top the meat with a little more cheese (this will keep the quesadilla together).
3. Place another tortilla shell on top. Once it’s brown on one side, gently flip the whole quesadilla, using your IMUSA Turner until it’s brown on the other side as well.
The non-stick surface of your IMUSA Comal makes removing quesadillas easy! Wipe with a clean paper towel and you’re done. Quesadillas can be served with a dollop of guacamole, salsa and sour cream with a top of chopped cilantro.
Ingredients
