Chicken Fajita Queso Cone

Post author:Angel
Post published:March 10, 2021
Post category:Dinner / March 2021
Post comments:1 Comment

What is a queso cone you ask? My very one adaptation of a viral folded taco meets a quesadilla meets a pita kinda. Well you will see, and see the possibilities of this.

Lunch was Loaded Baked Potato Soup +broccoli

Start with the sauce and dressing. This takes the flavors of salsa and sour cream you love on any Mexican food and takes it up a notch. This will also last several days so feel free to make more for a salad dressing or drizzle over any Mexican leaning dish.

A thawed or frozen chicken breast fillet. These are thin enough you can slice them right from the freezer, sometimes even easier to slice when slightly frozen.

The usual Mexican flavor, cumin, coriander, cilantro, smoked paprika, jalapeno or other hot pepper powder. Season the chicken on one side.

Here is my little trick when seasoning both sides of something. Open the spice jar and do side one. Flip. Season the second side and close the jar. Keeps track of which spices have been used on which side. Open jar = side one. Closed jar = both sides. Then just put them away.

Take a good slice from an onion, clean a mini-pepper and 1/2 a jalapeno. Smash a clove or two of garlic.

Everything in long strips. Fajita style.

Welll maybe take the jalapeno a tad smaller.

Off to the stovetop. This little cutting board is my workhorse. Cutting board, food mover, even serving tray!

put chicken fat, if you have it, or other high heat oil in a pan over medium-high heat.

When the oil is hot add in the chicken, then the peppers, then the jalapeno, then onion.

Pull out the chicken and give the veggies a few more minutes with just a tablespoon or two of water to bring everything together. Get the veggies well coated.

Shred a couple ounces of co-jack cheese.

With the cut in the tortilla on the right side, fill the two upper quadrants with the shredded cheese, leaving a gap between the two piles.

Fold the dry quarter over, then up over one cheese quarter, then the other. This puts cheese on both outsides, and leaves a dry pocket in the middle.

Brush the outside of the pocket with oil or chicken fat.

Cook in a cast iron or other appropriately sized pan over medium-low heat until golden brown and melty. Flip several times to melt evenly.

Now you have a quesadilla pocket. Cheesy and melty on the outside, with a dry pocket just waiting to be filled.

Fill with the chicken fajitas and top with the sauce.

Perfectly filled pocket surrounded by cheese and nothing falls out. Cheesy in every bite.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.