Main Dishes

Quesadillas

From the kitchen of Tim Board

The specific use of Goya Sazon and Adobo in this recipe tells a clear story: these are the flavors of Puerto Rican and Latino cooking, brought into the April family kitchen through marriages and relationships that expanded the family's culinary world. The careful technique — building layers of flavor and texture — reflects a cook who learned this dish from someone who knew it well.

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Ingredients

Instructions

  1. Heat skillet and spray a generous amount of Pam. Place tortilla in skillet and spray with Pam.
  2. Sprinkle Sazon and Adobo on tortilla. (Use Adobo sparsely — too much will ruin it!)
  3. Cook until tortilla begins to slightly crisp and golden. Flip, spray Pam, and season with Sazon only.
  4. When both sides are done, prepare a second tortilla the same way.
  5. When the first side of the second tortilla is crisp and browned, flip it, spray Pam, add seasonings, then cover with a layer of cheese, layer of chicken, and another layer of cheese.
  6. Place the previously fried tortilla on top and heat until cheese is melted. Flip to speed up melting if needed.
  7. Slice like pizza and enjoy.
💡 Tip: Use Adobo very sparingly — it's powerful and too much will overwhelm the flavor.