Crispy Peruvian Chicken Quesadilla
A flavorful twist on traditional quesadillas, featuring crispy Peruvian chicken and melted cheese.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●1 cup all-purpose flourfor dusting
- ●1 cup crispy corn flakescrushed
- ●1 Peruvian aji amarillo pepperdried and crushed
- ●2 cups quesadilla cheeseshredded
- ●1/2 cup olive oilfor frying
- ●to taste salt and pepper
- ●for topping optional: lettuce, tomatoes, salsa
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a shallow dish, mix together flour and a pinch of salt. Dredge chicken breast in flour mixture, shaking off excess.
- 3
3. Dip floured chicken in beaten eggs, then coat in crushed corn flakes.
- 4
4. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry chicken until golden brown and crispy, about 5 minutes per side.
- 5
5. Transfer fried chicken to a baking sheet and bake in preheated oven for 10-12 minutes, or until cooked through.
- 6
6. While chicken is baking, warm quesadilla cheese in the microwave or in a dry skillet over medium heat.
- 7
7. Assemble quesadillas by placing a few slices of cooked chicken onto a tortilla, followed by a sprinkle of warmed cheese.
- 8
8. Fold tortillas in half and cook in a large skillet over medium heat until cheese is melted and tortillas are crispy, about 2-3 minutes per side.
- 9
9. Cut quesadillas into wedges and serve hot, garnished with lettuce, tomatoes, and salsa if desired.