Here's a Mexican dinner that was designed to be quick and easy. You need about 40 minutes and less than a dozen ingredients for a fantastic meal. And, presentation-wise, the dish packs a powerful punch.
You'll need just a few ingredients:
- 1 package of boneless, skinless chicken breast
- 3 pieces Mexican chorizo sausage (which generally comes in a plastic casing so you can squeeze the meat right into your skillet)
- Quesedilla cheese
- 1 large onion
- oil
- salt and pepper
- tortillas
A few notes about the ingredients:
There are many different varieties of chorizo, including hard Spanish chorizo that must be chopped. It's fine to experiment with the kind you like; this recipe uses a Mexican chorizo, which comes in a plastic casing and is squeezed out for cooking. The pork sausage, which is seasoned with chile and garlic, has a distinct flavor and is pretty high in fat. Mexican chorizo recipes can be found on the Internet if you choose to try your hand at making that too.
If you'd like, add sour cream, guacamole or salsa your chicken chorizo wraps.
Preheat your oven to 350 degrees.
On the stove, place a skillet over medium heat and add oil to coat skillet. Add the onion and saute' until it's translucent and cooked down. Remove the onions from the skillet and set them aside for a second.
Season the chicken with salt and pepper to taste.
Now, with the skillet still hot, quickly sear the outside of the chicken, just enough to create a nice crust on the outside; it depends on how thick your chicken breast is, but usually 45 seconds to 1 minute on each side will do. This seals in the juices. In a lightly greased clear baking dish, place the cooked-down onions and the chicken and put in the oven. Since all ovens are different, check the chicken at 20 minutes, but it should take no more than 30 minutes to cook.
While the chicken is in the oven, squeeze the chorizo out of its casing into a skillet. Since this is a fatty sausage, no oil is necessary. Allow the chorizo to cook until the internal temperature reaches about 160 degrees.
When the chicken is done, place it on a plate, top with the chorizo and quesadilla cheese.
Serve with the cooked down onions. Add tortillas to the plate to create a wrap, and any other accompaniments like salsa, guacamole or sour cream.
This recipe yields three to four servings, depending on the amount of chicken in the packages.
Read more about Mexican food here.
Claire Vath - When she was 7 years old, Claire Vath was writing a story and fell out of her chair, accidentally poking a pencil in her eye. You might ...
