Chicken Quesadilla (Part 2)
In the middle of a heat wave so why not make hot chicken? 🤣
Some people have asked for measurements so here you go 😆
1 chicken quarter
1 bottle of hot sauce
1/2 stick butter
1/4 stick butter equivalent of bacon fat (or butter/oil/whatever optional)
1/2 shallot
1/2 head of garlic
2 flour tortillas
1/4 key brick of pepperjack cheese
3 scallions
1 ramekin chipotle ranch (homemade from previous post but you can use your choice)
And a partridge in a pear tree 🤣
Remove the skin from the quarter and let it chill in the fridge until later then season w/ sppog. Melt the bacon fat then add the shallot, garlic, and butter. The bacon fat is optional, it just adds a little flavor and since I had just washed my cast iron pan, it was the perfect time to also use it to season. Toss everything around until the butter melts and you can smell the garlic.
Brown the "skin" side of the chicken then flip it and add your hot sauce. I used my homemade sauce which is a bit thick (my preference) so I used a layer of the thicker stuff on top with some of the garlic and shallot. Cover it and simmer until the bones pull out. I didn't time this, just check it every now and then 😅 remove the bones, shred, and put on tortillas w/ pepperjack cheese.
Grab your cool skin and crisp it up on a clean skillet then use the fat to brown the tortillas while the cheese melts in the quesadillas. Top w/ chipotle ranch, crispy chicken skin strips, sprinkle of scallions, and enjoy outside with that partridge in a pear tree 🤣
This spicy chicken quesadilla recipe stands out for its use of a whole chicken quarter infused with hot sauce and aromatic garlic and shallots. Incorporating butter and optional bacon fat adds richness and depth of flavor, while the pepperjack cheese provides the perfect melty, spicy complement. Using store-bought or homemade chipotle ranch as a topping enhances the dish with a creamy, smoky finish. For best results, removing the chicken skin and chilling it separately allows for crisping it up for an irresistible textural contrast. The simmering step ensures the chicken is tender enough that the bones pull out effortlessly, making shredding simple and perfect for layering in the quesadilla. Browning the tortillas in the chicken fat delivers a beautifully toasted exterior, intensifying the overall taste profile. This recipe benefits greatly from a cast iron skillet for even heat distribution and seasoning the pan with bacon fat for enhanced flavor. Scallions sprinkled on top add a fresh bite to balance the richness. For variations, try substituting different hot sauces depending on your heat preference or swapping pepperjack with cheddar or Monterey Jack cheese. Pair the quesadillas with a side of fresh salsa or guacamole for a complete meal. This dish is perfect for summer cookouts or a cozy night in, delivering heat and comfort with every bite.