Quesadilla with Sous Vide Chicken

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This recipe makes two quesadillas, which will divide into approximately eight pizza slice-shaped wedges. The key is to not put too much filling into each quesadilla because otherwise it will fall out when you flip it. Serve and enjoy!
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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.

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140 F / 60 C Recipe Temp
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