Explosive Quesadilla Salad Recipe from Copycat Chili

If you tend to head to your local Chili’s looking for a fresh meal of crunchy vegetables, there are a few menu options to satisfy your appetite. While staples like a house or Caesar salad are present, you should really get the Quesadilla Explosion Salad, which highlights the chain’s signature Tex-Mex cuisine. Once you’ve tasted it, the next step is to recreate it at home because you’ll want to eat it regularly. Mash recipe developer Patterson Watkins makes it easy with this explosive Chili Quesadilla Salad recipe.

She notes that the “chili sensation” is definitely present, describing the components: “cheese quesadillas, southwest seasoned chicken, leafy greens, tortilla crunches, tangy dressing and corn + tomato + pepper + Mexican cheese + onion red + coriander. top hats.” It’s certainly a multi-layered concoction and a complete meal to enjoy for lunch or dinner. If packing it for work seems like the perfect way to spend the day, Watkins offers some recommendations for avoiding a salad The first is to pack each component in a separate container: “Yes, this is time-consuming and may take up space in your lunchbox, but it will make for a much nicer take-out meal,” she says. to the hot quesadilla, she lets it cool and wraps it in foil, explaining, “This gives me some tools to reheat it later in a toaster oven.”

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Gather the Ingredients for Copycat Chili’s Explosive Quesadilla Salad

Copycat Chili Quesadilla Salad Ingredients – Patterson Watkins/Mashed

To begin, gather the spice blend ingredients. Take the taco seasoning, ground cumin, garlic powder, salt, black pepper and sweet paprika. For the dressing, you will need olive oil, balsamic vinegar, lime juice and honey. Next, get some chicken cutlets or chicken breasts (and divide them into cutlets), flour tortillas (6 or 8 inch), shredded Mexican cheese mixture, and more olive oil . Finally, for assembling the salad, get a package of spring salad greens, cherry tomatoes (halved), corn kernels (fresh or thawed), red pepper (diced), onion red (diced), fresh cilantro (chopped), more grated cheese and crispy tortilla strips.

Step 1: Preheat the oven

setting the oven preheat display

setting the oven preheat display – Patterson Watkins/Mashed

Preheat the oven to 425 F.

Step 2: Prepare the baking dishes

rack on a baking sheet

rack on baking sheet – Patterson Watkins/Mashed

Line a large baking sheet with a wire rack. Spray the grill with cooking spray, then set aside.

Step 3: Combine the Spices

spice mix in a bowl

spice blend in a bowl – Patterson Watkins/Mashed

Prepare the spice blend: Place the taco seasoning, cumin, garlic powder, salt, pepper, and paprika in a medium bowl. Stir to combine.

Step 4: Whisk the dressing ingredients

vinaigrette ingredients in a bowl

vinaigrette ingredients in a bowl – Patterson Watkins/Mashed

Make the dressing: Place the olive oil, vinegar, lime juice, honey, and 1 ½ teaspoons of the spice blend in a medium bowl, then whisk to combine.

Step 5: Cool

salad dressing in a bowl

salad dressing in a bowl – Patterson Watkins/Mashed

Cover and refrigerate until ready to serve.

Step 6: Dry the Chicken

chicken breast on absorbent paper

chicken breast on absorbent paper – Patterson Watkins/Mashed

Prepare the chicken: Pat the chicken dry with paper towels.

Step 7: Set aside some seasoning

spice seasoning on chicken breast

spicy seasoning on chicken breast – Patterson Watkins/Mashed

Set aside and reserve 2 teaspoons of the spice mixture. Use the remaining spice blend to season the chicken.

Step 8: Season the Chicken

spice rubbed chicken breast

spice rubbed chicken breast – Patterson Watkins/Mashed

Using your hands, rub the seasoning onto the chicken.

Step 9: Cook the Chicken

seasoned chicken on a rack

seasoned chicken on grill – Patterson Watkins/Mashed

Transfer the seasoned chicken to the prepared baking sheet. Place in the oven and bake for 12 to 15 minutes or until cooked through.

Step 10: Rest the Chicken

oven-baked chicken breast on rack

oven-baked chicken breast on rack – Patterson Watkins/Mashed

Once cooked, remove the chicken from the oven and let it rest for 5 minutes.

Step 11: Start Assembling the Quesadillas

grated cheese on tortilla

grated cheese on tortilla – Patterson Watkins/Mashed

Meanwhile, prepare the quesadillas: divide the cheese between 4 tortillas.

Step 12: Season the Cheese

seasoned grated cheese on tortilla

seasoned grated cheese on tortilla – Patterson Watkins/Mashed

Season the cheese with the remaining spice blend (about ½ teaspoon of seasoning per tortilla).

Step 13: Top with a Tortilla

tortillas stacked on the counter

tortillas stacked on the counter – Patterson Watkins/Mashed

Cover with the remaining tortillas.

Step 14: Heat the Oil in a Pan

fuel oil in a pan

heating oil in a frying pan – Patterson Watkins/Mashed

Heat 1 teaspoon olive oil in a large skillet over medium heat.

Step 15: Add a Quesadilla

quesadilla in a pan

quesadilla in a pan – Patterson Watkins/Mashed

Once hot, add a quesadilla.

Step 16: Grill and Flip All the Quesadillas

grilled quesadilla in a pan

grilled quesadilla in a pan – Patterson Watkins/Mashed

Grill, turning once, until the cheese is melted and the exterior on both sides is crisp, about 2 minutes per side. Repeat with remaining oil and quesadillas.

Step 17: Slice the Chicken

sliced ​​chicken breast on the counter

sliced ​​chicken breast on the counter – Patterson Watkins/Mashed

Once rested, cut the chicken into strips.

Step 18: Cut the Quesadillas

grilled quesadilla cut into quarters

grilled quesadilla cut into quarters – Patterson Watkins/Mashed

Cut the quesadillas into quarters.

Step 19: Start dressing the salad

green salad in a bowl

green salad in a bowl – Patterson Watkins/Mashed

Divide the green salad among large plates or salad bowls.

Step 20: Add Vegetables and Chicken

vegetable and chicken salad

vegetable and chicken salad – Patterson Watkins/Mashed

Top the greens with the tomatoes, corn, pepper, onion, cilantro, cheese, chicken slices and tortilla strips.

Step 21: Serve with Quesadillas and Dressing

chicken quesadilla salad bowls

chicken quesadilla salad bowls – Patterson Watkins/Mashed

Explosive Quesadilla Salad Recipe from Copycat Chili

Chicken quesadilla salad bowl

Chicken quesadilla salad bowl – Patterson Watkins/Mashed

What other dressings can you use for this quesadilla salad?

Chicken quesadilla salad bowl

Chicken quesadilla salad bowl – Patterson Watkins/Mashed

The dressing can really make or break the dish. This recipe features a tangy balsamic vinaigrette, olive oil and lime with a touch of sweetness. But if you want to experiment with other flavors, there are many things you can do. “If you’re short on time, feel free to skip the homemade salad dressing recipe and replace it with your favorite bottled salad dressing,” says Watkins.

Your preferences will dictate the flavor profile you choose, but Watkins has a few suggestions. “A Tex-Mex or Southwestern-inspired dressing would work great here. I’m also not opposed to a creamy avocado ranch or reworking a regular ranch dressing by sprinkling a little of this spice blend to a consistent tone.” Although it can be divisive, she adds, “a blue cheese vinaigrette would work here too – with a little sprinkle of spice blend.”

Changing the toppings is another fun way to prepare this dish regularly without getting bored. Watkins suggests fun ideas, like guacamole and salsa, adding, “I also wouldn’t hesitate to eat sliced ​​black olives, pickled jalapeños, diced avocado or black beans.”

How else can you use Copycat Chili Spice Blend?

Chicken quesadilla salad bowl

Chicken quesadilla salad bowl – Patterson Watkins/Mashed

The chicken in this recipe stands out from any ordinary cutlet thanks to the delicious seasoning applied to it. It also features in the quesadilla, tying the whole dish together with delicious flavors. Made with taco seasoning, cumin, garlic powder, sweet paprika, salt and black pepper, Watkins goes so far as to claim that “this spice blend is magical.”

You’ll want to make a double batch, as there are so many ways to use this versatile blend. “I would use it to season tacos or fajita meats (ground beef, ground turkey, shrimp, etc…),” says Watkins. “This would also make a very tasty Tex-Mex burger seasoning – just sprinkle it on your burger patties before cooking.” Seasoning different types of meat is a clear winner, but there’s an even easier way to enjoy this spice blend: “You can also mix a teaspoon or two into sour cream for a quick dip,” suggests Watkins . It might be worth tripling the recipe…

Read the original article on Mashed.

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