Nearly everyone has used if not heard of of Sriracha sauce. This deliciously spicy, tangy yet oh so deceptively sweet sauce is perfect with just about everything - steaks, fries, on your eggs, you name it! We decided to create it into something we love. We absolutely love Quesadillas but I am gluten intolerant... and gluten-free tortillas can get expensive so- The No-Tortilla Quesadilla was created. We got the idea for this, and tip our hats to a great site; The Scrambled Chefs. We hope you'll love it too!
Okay... Okay... some would call it a burrito but it has no flour tortilla... its not a fancy pancake because it is not made of flour... I guess you could call it an omelette... because it is made with egg for its wrapper... but the name 'No-Tortilla Quesadilla' sounded so funny as it rolled off of my tongue.
We have been known to drive 75 miles round trip just to eat what always thought was the best local Quesadilla. Until we made our own. I was slow to fall in love with sriracha and Mike would run out of sriracha sauce SO quickly fast it make my head spin. This recipe is was tried only to make Mike happy... and now we are both obsessed with it just like the Scrambled Chefs!
We used pepper jack cheese in this recipe, but any cheese you love will work. For us pepper jack cheese just begs to accompany sriracha and eggs. The cilantro made the entire dish perfect for my Latin taste buds in this recipe.
We topped it off with some sour cream - which is also in the recipe. Dipping it with sour cream while having the quesadillas makes them taste even better! You can totally use store bought sour cream for the recipe but we've included our homemade sour cream recipe as well.
Also, one tip so many people don't know is that you can easily shred chicken in a food processor! Just keep pulsing it till it's perfectly shredded - you'll save so much time than if you manually shred it yourself! This just makes the recipe that much easier. So let's go on to the recipe, we've sure you'll love it!
Ingredients:
3 cups shredded chicken, pork, beef, or fish
3 cups pepper Jack cheese - shredded
3 tablespoons finely chopped cilantro
¾ cup sriracha sauce
3 tablespoons sour cream
5 large eggs
1 cube of unsalted butter (can't beat this taste)
Instructions:
Shredding the chunks of meat, if not using ground meat, is an activity for the whole family, but a food processor makes for fast work if you pulse it till the meat is good and shredded. We boiled chicken breasts for 5 minutes and then grilled them for 5 on each side.
Chop the cilantro fine and grate the Pepper Jack cheese.
Combine the shredded chicken, sriracha sauce, Pepper Jack cheese and sour cream together. Make sure it is mixed thoroughly until you see the sriracha sauce has coated on all of the shredded chicken and the cheese has that warm red tint.
In a large bowl whip the eggs all together. Pour about 1/10th of the mix into a medium hot frying pan that has 2 pats of melted butter.
Scoop one-fifth of the mixture onto middle of the cooked egg, fold all four sides over the chicken mixture.
Allow the cheese to melt for 1-2 minutes and then flip the quesadilla.
Leave on the pan for another 2 minutes, but pour another 1/10 th of the egg mixture around the pocket you have just made.
Leave as is, sprinkle with more cheese, dribble with sriracha then serve with with a green salad and sour cream, if desired, or simply eat it as is.
Nutrition Information: YIELD: 5
SERVING SIZE: 1 (that is about 5 bites big or 5 big bites!) Amount Per Serving: CALORIES: 163 TOTAL FAT: 14 g SATURATED FAT: 5.6 g TRANS FAT: 0 g UNSATURATED FAT: 2 g CHOLESTEROL: 65 mg SODIUM: 894 mg CARBOHYDRATES: 7 g FIBER: 1g SUGAR: 4 g PROTEIN: 25 g
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