Chicken Adobo Quesadilla with Pico de Gallo and Cilantro Guacamole

Chicken Adobo Ingredients:

• 1 1/2 lbs of chicken breast, cubed
• 1/4 cup of soy sauce
• 1/4 cup of Filipino sugarcane vinegar (Date Puti suka iloko)
• 1 1/2 garlic head, separated and peeled
• 1 tbsp of canola oil
• 5 bayleaves
• 1/4 cup of water
• ground pepper, to taste

Pico de Gallo Ingredients:

• 4 Roma tomatoes, diced
• 1 lemon
• 1/2 purple onion, diced
• 1/2 cup of fresh cilantro, chopped
• pinch of salt
• ground pepper, to taste

Cilantro Guacamole:

• 2 ripe avocados
• 1/2 lemon
• 1/4 cup of fresh cilantro, chopped
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• ground pepper, to taste

Other Essential Ingredients:

• Large flour tortillas (for burritos)
• Sour cream
• Shredded cheddar

Cooking the Chicken Adobo:

1. Heat a pot to low-medium heat, and add the oil.
2. Add the cubed chicken and toss it around the pot to coat with oil.
3. Add water, soy sauce, vinegar, garlic cloves, bay leaves, and ground pepper.
4. Let it simmer for 30 minutes, then turn off the stove.
5. Set aside at room temperature, and let it marinate for at least one hour before constructing the quesadillas.

Making the Pico de Gallo and Cilantro Guacamole:

1. To make the pico de gallo, combine the diced tomatoes, onions, and cilantro in one bowl. Add the juice of one lemon, and season with salt and ground pepper. Let it marinade in the fridge until it’s time to serve.
2. To make cilantro guacamole, mash the avocados in a bowl, and season with garlic salt, garlic powder, and ground pepper. Then add the juice of half a lemon and cilantro, and set aside in the fridge until it’s time to serve.

Constructing the Quesadilla: See TikTok video for visuals!

1. Preheat the oven to 400°F.
2. Locate the middle of the tortilla and cut a slit from the center to the edge to make two distinct quadrants on one side.
3. On the first quadrant next to the slit, add shredded chicken adobo meat.
4. On the second quadrant that is not next to a slit, add shredded cheese.
5. On the next and third quadrant, add cilantro guacamole.
6. On the final quadrant next to the slit, add more shredded cheese.
7. Starting with the meat quadrant, fold each quadrant on top of each other.
8. Place the quesadillas into the oven, and bake for 15 minutes.
9. Serve with pico de gallo, sour cream, and hot sauce.

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