Pressed Chicken Street Quesadilla

Name: Pressed Chicken Street Quesadilla
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mexican
Ingredients: 2 tablespoons (24 g) Tajin Seasoning, or a homemade Mexican Spice Blend; 2 tablespoons (24 g) Tajin Seasoning, or a homemade Mexican Spice Blend; 1 tablespoon (10.5 g) Usual Suspects Seasoning; 2 pounds (900 g) boneless skinless chicken thighs; 1 tablespoon (15 ml) vegetable oil; 3 limes, quartered; 2 tablespoons (28 g) unsalted butter; 8–10 street taco flour tortillas; 2 cups (225 g) shredded Mexican cheese blend; Creamy Jalapeño Ranch Dressing; ½ cup (8 g) chopped cilantro

Preparation info

Servings:
4–5
quesadillas

Difficulty
Easy
Ready in
20 min

Appears in

Smashed

By Adam Walton and Brett Walton

Published 2023

About

The first time we made chicken street tacos, we were sold on the bold flavors. This pressed quesadilla gives that street taco a unique flavor profile that is perfect as an appetizer, a full meal, or anytime!

Ingredients

2 tablespoons (24 g) Tajin Seasoning, or a homemade Mexican Spice Blend

Americas
Mexico
United States
Burger
Starter

Method

Combine the Tajin Seasoning and Usual Suspects Seasoning together and set aside
Before cooking, pound the chicken thigh meat out as flat as possible (⅛ to ¼ inch [3 to 6 mm] in thickness) without breaking or tearing the meat.
Turn the griddle on to medium/low heat (300 to 325°F [150°C to 170°C]).
Once the griddle is to temperature, lay the o