Homemade Corn Tortilla Chicken Quesadilla

Ingredients

• Makes 8

Corn Tortilla Recipe

• 1 cups corn masa flour
• 3/4 cups water
• 1/2 tsp salt
• Tools: 1 gallon ziploc bag

Filling

• 4 chicken breasts
• 1/3 olive oil
• 1/2 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 small onion, diced
• 1/2 cup parsley, chopped
• 1/2 cup salsa
• 1 cup Monterrey Jack Cheese, grated

Directions

1. Slice chicken breasts into thin strips and place in a ziploc bag with olive oil, chili powder, salt and pepper. Close bag and shake chicken to coat.
2. Heat a large frying pan, add a bit of oil and fry onions until translucent. Fry chicken over medium heat until cooked, and then set aside in a bowl.

Prepare your corn tortillas

1. Heat a cast iron skillet to medium heat so it ready as soon as you are.
2. Mix corn flour, salt and water until it starts to stick together but is not too wet, adding extra flour if needed.
3. Roll dough into a log. Cut dough into 8 even pieces.
4. Place a damp paper towel over your dough while you are working so it does not dry out.
5. Note: To make a very flat and round tortilla, you will need a tortilla press.

If rolling by hand

1. Cut the bottom and sizes of a ziploc bag, so the top is still sealed and it can open like a book. Lightly grease the inside of your bag.
2. Roll 1 section of dough, and place it inside the plastic bag so it is sandwiched between both sides.
3. Use a rolling pin to roll the dough, turning the whole bag to create a round circle about 6 inches in diameter.
4. Without actually touching the dough, peel the plastic away from the tortilla.
5. Place the dough into a dry skillet that has been heated to medium.
6. Cook for about one minute per side, then transfer to a plate and cover with a towel to prevent them from drying out.
7. Re-apply oil to your ziploc bag and repeat with remaining dough. Place wax paper between tortillas as you cook them.
8. Preheat oven to 350F.
9. In a large rectangle baking dish, fill each tortilla with chicken, salsa, cheese and a bit of parsley.
10. Bake for 10 -12 minutes until cheese has melted.
11. Serve with extra salsa and a sprinkle of parsely.