Cajun Chicken Quesadilla

I think I’m obsessed with Cajun. Ever since I found out I could easily make this rub with pantry spices, I was hooked.

You know what’s scary about being obsessed with a rub? They cause overuse.

Like the word ‘uh’ or ‘like’ when people talk.

#Like #hashtags #on #Twitter.

Or like the lens flare in Star Trek. Really, J.J. Abrams. Really?

I’ve only used this rub on two dishes. TWO. That’s not overused, right guys? Although I have to admit that I’ve made these two dishes as many times than I’ve used ‘like’ in my sentences… but like I said, it’s just two dishes. Nope. No overuse.

You can never go wrong with a rub obsession… and melting cheese. And seared chicken. And warm tortilla.

The chicken marinated in Cajun spices is then seared beautifully and finish to bake in the oven for an absolutely moist and tender perfection. Equally amazing with the Cajun chicken is a special lightly spicy and tangy sauce along with ooeey gooey melting cheese. All in a warm, toasted tortilla.

Oh my heck.

You be the judge.

Till my next rub obsession, Cajun it is for now.

Also, if you haven’t already, check out my last post Taiwanese Potstickers. It has a thin & extra crispy laced layer linking the dumplings, yet soft & tender with a delicious filling inside. The textural difference of the potstickers will blow your mind.

Cajun Chicken Quesadilla

 

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Chicken in Cajun spices seared to moist & tender perfection, a spicy & tangy sauce & ooeey gooey melting cheese. All in a warm tortilla.

Author: AiPing | Curious Nut

Recipe type: Entree

Cuisine: Mexican

Serves: 5-8

Ingredients

• 2 lb boneless skinless chicken breast (4 pieces), pound to even the thickness a little
• 
  
• Cajun rub
• 1 tsp of
• Cumin
• Coriander
• Paprika
• Garlic Powder
• Onion Powder
• Cayenne
• 
  
• ½ tsp of
• Thyme
• Oregano
• Black Pepper
• Salt
• Sugar
• 
  
• Sauce
• 1 cup plain yogurt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp lemon juice
• ¼ tsp cayenne
• ¼ tsp chili powder
• Salt to taste (decrease or omit if cheese is salty already)
• A pinch of sugar (To balance the tartness from yogurt)
• 
  
• 10 flour tortilla
• 5 cups shredded cheese (jack, cheddar or mozzarella)

Directions

Chicken

1. In a bowl, combine the ingredients for the cajun rub. Mix well and sprinkle generously and evenly on the chicken. Let sit while the chicken comes to room temperature (about 30 minutes).
2. In a small bowl, combine the ingredients for the sauce. Mix well and let sit to allow flavor to meld. The longer the better.
3. Preheat the oven to 400 F.
4. Over medium high, heat a wide skillet. Add a thin coat of oil. When pan is hot, place the chicken in the pan and sear for 3-4 minutes on each side or until browned and charred.
5. Transfer the pan to the oven and bake for another 7-10 minutes or until the thickest part of the breast reads at least 165 F. Let the chicken rest for 5 minutes before slicing.

To Make Quesadilla

1. Spread 1½ tablespoon of the quesadilla sauce on half a flour tortilla, top it with meat and ½ cup cheese.
2. Fold the tortilla in half. Continue with the remaining tortillas.
3. Lightly coat a pan with oil and heat the quesadilla in the pan over medium heat until the cheese melts and the tortilla is browned and lightly crisp. Flip and brown the other side. (About 1½ - 2 minutes each side). Place the quesadillas in the oven at 200 F to keep warm while you finish the rest.
4. Cut the quesadilla and serve immediately.

Notes

Some cheeses are saltier than others while other cheeses aren't as salty. Based on whatever cheese you choose, you can opt to lightly sprinkle a little salt on the chicken before sprinkling the Cajun rub or not sprinkle any added salt.

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