The filling options for Quesadillas are endless. This Quesadillas filled with Mexican Style Beer Stewed Chicken Thighs, recipe uses shredded chicken and mixed with some grated cheeses, along with some of the onion | tomato | chile mixture make these quesadillas unique and tasty. It can also be made with Mole Taco Meat, for a completely different approach to a Quesadilla.
Other Recipes that would be wonderful in a Quesadilla:
Place a large cast iron skillet, sauté pan or comal over medium heat. Once hot, add a flour tortilla and warm on both sides, flipping a few times after a 30-second rest. Once the tortilla starts to bubble up, flip again and add a layer of Oaxaca cheese, a sprinkle of queso fresco, the warmed shredded chicken thighs. and a few drained scoops of the onion/tomato/chile mixture (from the Mexican Style Beer Stewed Chicken Thigh recipe. Fold in half and continue to flip over until the cheese has fully melted, about 2 minutes. Transfer to a cutting board and slice into quarters. Garnish each slice with some IPA Guacamole and crema, and a leaf or two of cilantro, and serve with your favorite hot sauce.
Transfer to a cutting board and slice into quarters. Garnish each slice with some IPA Guacamole and crema, and a leaf or two of cilantro, and serve with your favorite hot sauce.
Beer Pairing Suggestions:
With the richness of the melted cheeses, along with the smoked doppelbock stewed chicken, malty a Märzen | Oktoberfest or smoky Rauchbier will add a nice pairing, giving balance to the flavors in the dish.
Instead of using the Mexican Style Beer Stewed Shredded Chicken, try using Mole Taco Meat in replacement, taking this quesadilla into a different direction.