{"id":4325,"date":"2023-05-08T06:52:17","date_gmt":"2023-05-07T23:52:17","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=4325"},"modified":"2023-05-08T07:29:35","modified_gmt":"2023-05-08T00:29:35","slug":"blooming-quesadilla-ring","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/blooming-quesadilla-ring.html","title":{"rendered":"Blooming Quesadilla Ring"},"content":{"rendered":"

How to cook Blooming Quesadilla Ring<\/h2>\n

Preparation time 10 minutes<\/p>\n

The cooking time is 30 minutes<\/p>\n

Makes 8 people<\/p>\n

\"\"<\/p>\n

The ingredients :<\/h2>\n

\u00b0 1 tablespoon of olive oil<\/p>\n

\u00b0 3 boneless chicken breast<\/p>\n

\u00b0 1 teaspoon salt<\/p>\n

\u00b0 1 teaspoon black pepper<\/p>\n

\u00b0 1 teaspoon garlic powder<\/p>\n

\u00b0 1 teaspoon sweet paprika powder<\/p>\n

\u00b0 1\/2 cup chicken broth<\/p>\n

\u00b0 1 onion<\/p>\n

\u00b0 8 plain flour tortilla loaf<\/p>\n

\u00b0 1\/4 cup cheddar cheese<\/p>\n

Instructions:<\/h2>\n

1. Cut the chicken breasts into small cubes<\/p>\n

2. Chop the onion into slices<\/p>\n

3. Heat a large pot over medium heat. Add olive oil and chicken cubes and saut\u00e9 until<\/p>\n

4. Partially cooked, the meat should be slightly pink. Add salt, pepper, garlic powder, and broth<\/p>\n

5. Chicken, mix well. Cover and simmer over a low heat for about 10 minutes<\/p>\n

6. Lift the lid, add paprika and sliced \u200b\u200bonions, mix well. Cover the mixture for an additional 5 minutes, until the onions are soft<\/p>\n

7. Remove the lid and raise the heat to high for about 5 minutes to concentrate the cooking liquid. Remove the pot from the stove and set aside<\/p>\n

8. Heat a large skillet over medium-high heat<\/p>\n

9. Take one of the tortilla chips and stuff it with a mixture of chicken and a little grated cheese<\/p>\n

10. It is folded in half and placed in the pan with the addition of something heavy on the face, such as a cast iron skillet for example, and it is small in size<\/p>\n

11. This will help the outside tortilla brown while the cheese melts quickly on the inside<\/p>\n

12. Lift the pan, turn over and brown the other side<\/p>\n

13. Continue cooking the quesadilla in this way until all done<\/p>\n

ENJOY !<\/p>\n

Nutrition Information:<\/h2>\n

YIELD: 8 SERVING SIZE: 1<\/p>\n

Amount Per Serving:<\/strong> CALORIES: 331 | TOTAL FAT: 11g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 8g | CHOLESTEROL: 52mg | SODIUM: 765mg | CARBOHYDRATES: 34g | FIBER: 2g | SUGAR: 3g | PROTEIN: 23g<\/p>\n

Frequently Asked Questions:<\/h2>\n

How do I store leftover Blooming Quesadilla Ring?<\/h4>\n

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the quesadilla in a pan over medium heat and cook until heated through and crispy on the outside.<\/p>\n

What type of tortillas work best for this recipe?<\/h4>\n

Flour tortillas are recommended for this recipe because they are more pliable and easier to fold without breaking. However, you can also use corn tortillas if you prefer, just be gentle when folding them.<\/p>\n

How can I make the Blooming Quesadilla Ring spicier?<\/h4>\n

To make the dish spicier, you can add more black pepper, use a spicier paprika, or include diced jalape\u00f1os or other hot peppers in the chicken mixture.<\/p>\n

Can I make this dish vegetarian?<\/h4>\n

Yes, you can make a vegetarian version by replacing the chicken with a mixture of saut\u00e9ed vegetables, such as bell peppers, zucchini, and mushrooms, or using a plant-based meat substitute.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to cook Blooming Quesadilla Ring Preparation time 10 minutes The cooking time is 30 minutes Makes 8 people The ingredients : \u00b0 1 tablespoon of olive oil \u00b0 3 boneless chicken breast \u00b0 1 teaspoon salt \u00b0 1 teaspoon black pepper \u00b0 1 teaspoon garlic powder \u00b0 1 teaspoon sweet paprika powder \u00b0 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":4326,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4325"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4325"}],"version-history":[{"count":3,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4325\/revisions"}],"predecessor-version":[{"id":4335,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4325\/revisions\/4335"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4326"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}