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When I need something quick, easy AND affordable, these crispy chicken quesadillas never disappoint! Juicy chicken, lots of melty cheese, and a creamy sauce that takes them completely over the top. Ready in under 20 minutes and perfect for those nights when you have no idea what to make!...

83,600 次观看 • 2 个月前 •via TikTok

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Crispy garlic cheese shawarma wrap Ingredients For the chicken: 2 lb boneless chicken breast and thighs mix, cut into small pieces Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tsp onion powder 1 tbsp paprika powder 1 tsp sumac powder 1 tsp cumin powder 1-2 tsp red pepper flakes 2 tbsp whole milk yogurt 1 tbsp extra virgin olive oil 1 tbsp lemon juice 1 cup shredded mozzarella cheese 1 tsp parsley Oil for cooking For the salad: 1 red onion, thinly diced 1/2 cup tomato, diced 1 tbsp parsley, finely chopped Salt to taste 1/2 tsp black pepper 1/2 tsp sumac 1 tbsp lemon juice 1 tbsp extra virgin olive oil For the creamy garlic sauce 1/2 cup mayonnaise 1/4 cup sour cream 2 cloves fresh garlic 1 tbsp lemon juice Salt to taste 1/2 tsp black pepper 1/2 tsp honey 1 tbsp paprika powder 1 tsp garlic powder To assemble: 6-7 Thin pita wrap Method: Mix chicken with salt, pepper, garlic powder, onion powder, paprika, sumac, cumin, red pepper flakes, yogurt, olive oil and lemon juice. Coat well and marinate for at least 30 minutes, or refrigerate for a few hours. For the salad, mix onion, tomato and parsley. Season with salt, pepper and sumac, then toss with lemon juice and olive oil. For the sauce, mix mayonnaise, sour cream, garlic, lemon juice, salt, pepper, paprika, garlic powder and honey until smooth. Heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches without overcrowding until golden brown, crispy around the edges and cooked through. Return all the chicken to the pan, top with mozzarella and cover for 1–2 minutes until melted. Toss gently and sprinkle with parsley. Warm the pita, spread with garlic sauce, then add the cheesy chicken and salad. Fold tightly and place seam-side down in a lightly oiled skillet over medium heat. Toast both sides until golden, crispy and the cheese is melty. Cut in half and serve with extra garlic sauce. #recipe #shawarma

iramsfoodstory

10,400,000 次观看 • 1 个月前

Cheesy Chicken Quesadillas Ingredients: 750g boneless chicken breasts or thighs, cut into small cubes 2 tbsp olive oil 2 tbsp tomato paste 1 1/2 tsp ground cumin 1 tsp smoked paprika 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 1 tsp dried oregano 1 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp red chili powder Diced Vegetables: 1 medium red bell pepper, finely diced 1 medium yellow bell pepper, finely diced 1 large white onion, finely diced Assembly & Toasting: 300g whole milk mozzarella, shredded 200g cheddar cheese 6 large flour tortillas Oil for frying Creamy Chipotle Lime Sauce: 1/2 cup greek yogurt 1/4 cup mayonnaise 3-4 tbsp chipotle sauce 1 tbsp fresh lime juice 1/2 tsp garlic powder 1/2 smoked paprika Salt to taste Method: In a large mixing bowl, combine cubed chicken with olive oil, tomato paste and seasonings. Toss until every piece is evenly coated. Cover and marinate for 15 to 30 minutes at room temperature. Heat a large skillet over medium heat with a light drizzle of oil. Add the marinated chicken and cook for 5–6 minutes, stirring frequently, until browned and cooked through. Add the diced red bell pepper, yellow bell pepper, and white onion directly into the skillet with the chicken. Sauté for 3–4 minutes until softened. Remove from heat and let cool for 5 minutes. Assemble & Pan-sear: Lay the tortilla in a skillet over medium heat with some oil. Sprinkle a layer of cheese over one half, add the chicken-vegetable filling, drizzle prepared sauce and top with more cheese. Fold into a half-moon shape. Toast for 2–3 minutes per side until golden brown and crispy with melted cheese throughout. Slice into triangles and serve hot. #recipe #chicken #quesedilla

Amna Ahmed

1,900,000 次观看 • 16 天前