Street Quesadillas | How to's: Americano part One

Thank you all for checking out this episode!

Josh's Americano Street Quesadilla

Yields: Approx. 36 quesadillas
Prep time: 15 minutes
Cook time: 20 minutes (for filling) + 3-5 minutes per quesadilla
Ingredients:
• 1.5 lbs ground chicken
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (1-ounce) packet taco seasoning (or your preferred homemade blend)
• 3 cups mixed shredded cheese (e.g., Cheddar Jack, Mexican blend)
• 3 dozen (36 count) "street size" flour tortillas (typically 6-inch)
• 4-6 tablespoons unsalted butter, softened (for spreading on tortillas)
Equipment:
• Large skillet or frying pan (for meat)
• Small bowl (for cooling meat)
• Cast iron skillet or large non-stick pan (for cooking quesadillas)
• Spatula
________________________________________
Procedures:
Part 1: Making the Filling (Cook Ahead & Cool!)
1. Brown the Ground Chicken: Place your large skillet over medium-high heat. Add the 1.5 lbs of ground chicken and break it up with your spatula. Cook, stirring occasionally, until the chicken is fully browned and no pink remains (about 7-10 minutes).
2. Drain Excess Grease: Carefully tilt the pan and drain off any excess grease. This is important for a non-greasy filling!
3. Season & Add Beans: Return the skillet to medium heat. Sprinkle the taco seasoning over the cooked chicken and stir well to coat evenly. Add the rinsed and drained black beans. Stir and cook for another 2-3 minutes, ensuring everything is well combined and heated through.
4. Cool the Filling: Transfer the hot chicken and bean mixture to a separate bowl. Allow the filling to cool completely before proceeding. This prevents your tortillas from becoming soggy later.
Part 2: Assembling & Prepping Ahead (Optional)
1. Prepare Workstation: Lay out your street tortillas. Have your cooled meat mixture and shredded cheese ready.
2. Fill Tortillas: Take one tortilla. Spoon about 2-3 tablespoons of the cooled ground chicken and bean mixture onto one half of the tortilla. Sprinkle about 2-3 tablespoons of shredded cheese over the meat.
3. Fold & Prepare for Cooking/Freezing: Fold the other half of the tortilla over the filling, creating a half-moon shape. Gently press down.
4. Pro-Tip (Prep Ahead/IQF): If you're prepping for later, lay the filled quesadillas flat on a sheet of parchment paper or plastic wrap. You can stack them carefully with parchment/wrap between each one, then transfer the stack to a freezer-safe bag or container and freeze for future use. This is your "Individual Quick Freeze" (IQF) step!
Part 3: Cooking the Quesadillas (The Golden Rules!)
1. Temper the Pan (Most Important!): Place your cast iron skillet (or other cooking pan) over medium heat. Let it heat up for several minutes until it's evenly hot – this is crucial for that perfect golden crisp.
2. Butter the Tortilla: Take a filled quesadilla. Spread a thin, even layer of softened butter directly on each side of the tortilla. This is your secret for amazing flavor and color!
3. Cook to Golden Perfection: Carefully place the buttered quesadilla into the preheated medium-hot pan.
o Cook for 2-3 minutes on the first side, until it's golden brown and starts to crisp.
o Flip it! Cook for another 2-3 minutes on the second side, until it's also golden brown and the cheese inside is fully melted and bubbly.
o Remember, Josh: Unlike cooking proteins where you try to only flip once, with quesadillas, after that initial quick sear, you can flip it as many times as you need to get to that perfect golden color you desire! It's all about getting that even crisp, so don't be afraid to flip, flip, flip!
4. Serve Hot: Remove the quesadilla from the pan. You can cut it in half or in wedges if desired. Serve immediately with your favorite salsa.



Please Comment, Like, and Subscribe. If you feel so inclined, share with your friends.
Again, Thank You so Much!

EasternPaWilderness:
   / @easternpawilderness9648  

A Cut Above Recipes:
   / @acutaboverecipes7422