Quesadilla chicken with Kankun sauce
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Funambuline is a local blogger, passionate about tasty discoveries. We met her at the market, and discovered her excellent tolerance for spiciness. Her favourite sauce is the Hellfire's Blueberry Hell, which she would eat "like ketchup". (She is suspected of exaggerating a bit to impress us, but she run on her fourth bottle in two years).
On her blog, she regularly invents recipes and we suggested her to invent recipes with our sauces to make you want to discover them differently.
Ingrédients
Recipe
Peel and cut the red onion into thin strips. In a bowl, put 1dl of very hot water, salt and 1dl of white vinegar. Mix it well. Cover it and chill for at least 30 minutes. These will be your red onions pickles for the crunchy.
Cut your chicken breast into small pieces, place it on a plate and salt it at will. Put in the fridge without covering for 30 minutes.
Drink a beer.
Cut the chosen cheese into strips, chop the fresh herbs (coriander, parsley or both), cut the iceberg salad into strips, set aside.
In a bowl, put 2 tablespoons of Mexican Jalapeños Kankun Sauce and 1 tablespoon lime juice, mix well.
Heat your pan over high heat. Remove chicken from fridge and wipe well with paper towels. When the pan is hot, add oil and chicken. Let chicken brown for a few minutes, then reduce heat to medium and add hot sauce and lemon juice. Mix regularly, the chicken will be coated with sauce and the liquid reduce little by little. When there is no liquid left in the pan, set aside.
Place the tortillas flat and garnish half of all the ingredients evenly: lacquered chicken, cheese, pickled red onions, jar jalapeños, iceberg salad, fresh herbs. Then fold the tortillas in half, dividing the filling.
Place a paper towel in the pan to remove traces of chicken and heat over medium heat. Add oil, then the two quesadillas. After 2 or 3 minutes, check the colour and turn it very slowly. (I advise to take one out of the pan, turn the other by lifting it on itself and making it slowly fall on the other side, then put the other on the other side. Immediately salt the cooked sides, leave to brown for 2-3 minutes on the other side. When cooked, place it on a cutting board and salt immediately.
Cut each quesadillas into 4 triangles (like you would slice pizza) with a good knife and serve immediately with hot sauce for dipping and lime quarters.
For this recipe, Funambuline recommends the Mexican Jalapeño Sauce from KanKun for its beautiful acidity, which recalls the lime essential in Mexican cuisine. It goes wonderfully with chicken and allows a touch of authenticity in this revisited Tex-Mex recipe. Not too strong (rated 2 out of 8 on our house scale), it also allows you to measure how much you want to add by dipping the quesadillas in the sauce directly.
For the dosage:
- Stage 1: if you have guests who do not have a good resistance to chili pepper (because if you are on this site, you are OK with chili pepper): put a teaspoon with the juice of the whole lime for the chicken and serve the sauce separately.
- Stage 2: If you're not super sure of your resistance but like it when it burn a little bit, follow this recipe without adding hot sauce to the plate afterwards.
- Stage 3: If you have a good pepper resistance, put two tablespoons in the chicken without blinking and add a little extra sauce aside.
- Stage 4: If you are a pepper addict whose taste buds have melted by capsaicin overdose, switch to Hellfire Zombie Snot by putting 3 tablespoons in the chicken.
If you don't have Mexican Jalapeño KanKun Sauce, here are some alternatives:
Gringo Bandito Green, Hellfire Green Gourmet, Heartbreaking Daws The Green
Recette de Funambuline
Ingredients
Directions
Peel and cut the red onion into thin strips. In a bowl, put 1dl of very hot water, salt and 1dl of white vinegar. Mix it well. Cover it and chill for at least 30 minutes. These will be your red onions pickles for the crunchy.
Cut your chicken breast into small pieces, place it on a plate and salt it at will. Put in the fridge without covering for 30 minutes.
Drink a beer.
Cut the chosen cheese into strips, chop the fresh herbs (coriander, parsley or both), cut the iceberg salad into strips, set aside.
In a bowl, put 2 tablespoons of Mexican Jalapeños Kankun Sauce and 1 tablespoon lime juice, mix well.
Heat your pan over high heat. Remove chicken from fridge and wipe well with paper towels. When the pan is hot, add oil and chicken. Let chicken brown for a few minutes, then reduce heat to medium and add hot sauce and lemon juice. Mix regularly, the chicken will be coated with sauce and the liquid reduce little by little. When there is no liquid left in the pan, set aside.
Place the tortillas flat and garnish half of all the ingredients evenly: lacquered chicken, cheese, pickled red onions, jar jalapeños, iceberg salad, fresh herbs. Then fold the tortillas in half, dividing the filling.
Place a paper towel in the pan to remove traces of chicken and heat over medium heat. Add oil, then the two quesadillas. After 2 or 3 minutes, check the colour and turn it very slowly. (I advise to take one out of the pan, turn the other by lifting it on itself and making it slowly fall on the other side, then put the other on the other side. Immediately salt the cooked sides, leave to brown for 2-3 minutes on the other side. When cooked, place it on a cutting board and salt immediately.
Cut each quesadillas into 4 triangles (like you would slice pizza) with a good knife and serve immediately with hot sauce for dipping and lime quarters.
