Moist AND Flavorful Chicken Quesadillas?

by Steve SanPietro
(Chicago, IL)

Chef Todd--

My question is, if I'm making quesadillas, or something else that calls for twice cooked meat, do I need to choose between having moist chicken and flavorful chicken or do you have any tips for me?

I was making quesadillas the other day and ran into a problem. I cooked the chicken by cutting it up, seasoning it, and then first browning it a little in some oil. And then I added some beer to the pan to poach it so that it would be more moist, along with some small hot peppers and other seasoning, etc. When it was done, the chicken was nice and moist, but it seemed like a lot of the flavor from the peppers/seasoning/etc. had macerated into the liquid. Thanks.


Chef Todd says:
Steve-
Thanks for the great question. Every culture has a dish where they stuff protein into a tortilla, crepe, empanada, samosa, or other surrounding starch. The issue with this is exactly as you described. The protein is cooked twice, mandating that you try to keep as much moisture in the product as possible.

You did it exactly right. Either poach or braise the product to add moisture for its second go-round in the oven. Any peppers or aromatics in the poaching liquid will add another dimension to this flavor that will find its way into the chicken. Then, the flavorful poaching liquid can be thickened with roux or cornstarch slurry for your sauce.

This is why people have chewy quesadillas. They bake the chicken, drying it out and toughening it. Then, they bake it again. Your method is better.

Did you feel that the flavor of the peppers wound up in the liquid and not the chicken?

Thanks for sharing,

Chef Todd