Quesadilla with Sous Vide Chicken

Ingredients for 2

• 1 (8- to 10-ounce) boneless, skinless chicken breast

• Salt and freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 avocado, pitted and chopped

• 1/4 cup sour cream

• Juice of 1/2 lime

• 1 teaspoon minced scallion

• 1 teaspoon ground cumin

• 1 teaspoon Cajun seasoning

• 1 teaspoon dried oregano

• 1 teaspoon chili powder

• 1/2 red onion, chopped

• 1/2 red bell pepper, chopped

• 1–2 small jalapeno chiles, chopped

• 1 tomato, chopped

• 1 tablespoon chopped fresh cilantro

• 2 tablespoons vegetable oil or unsalted butter

• 4 large flour tortillas

• 1 cup grated cheddar cheese

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 2

  Season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

  Place the bag in the water bath and set the timer for 1 hour and 15 minutes.

• Step 4

  About 10 minutes before the chicken is finished, prepare the avocado cream: Combine avocado, sour cream, lime juice, and scallion in a medium bowl. Season to taste with salt and pepper. Press plastic wrap to the surface of the cream to prevent browning. Refrigerate until serving.

• Step 5

  In a small bowl, combine ground cumin, Cajun seasoning, dried oregano, and chili powder. Set aside.

• Step 6

  Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the onion, red pepper, and jalapeno. Cook, stirring frequently, until the onion is softened, 5 to 7 minutes.

• Step 7

  Add the tomato, cilantro, and 2 teaspoons of the spice mixture. Stir to combine. Transfer to a large bowl and cover to keep warm. Clean the skillet.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid.

• Step 1

  Shred the chicken and place in the bowl with the vegetables. Add the remaining 2 teaspoons spice mix and stir to combine.

• Step 2

  Heat the vegetable oil or butter in the now clean skillet over medium heat. When the oil is shimmering, add 1 tortilla to the pan. Top with half of the chicken mixture and half of the cheese. Place second tortilla on top.

• Step 3

  Cook, pressing down on the top tortilla, until bottom is golden brown, 2 to 3 minutes. Carefully flip the quesadilla and cook until golden brown on second side. Transfer quesadilla to serving plate and slice into triangles.

• Step 4

  Repeat with remaining tortillas, chicken mixture, and cheese. Serve quesadillas with the avocado cream.

Latest Comments