Quick and Easy Chicken Recipe

Hey there! SometimesI crave a meal that's quick, easy, and absolutely mouthwatering. I've got the perfect solution for you: Adobo Chicken Quesadillas. Trust me, this recipe is not only a hit with the kids but also a game-changer for busy weeknights. Imagine a meal that's ready in just a few minutes but tastes like you've spent hours in the kitchen. Intrigued? Let's dive in!

Instant Pot chicken ingredients:

• 2 chicken breasts 

• 1 to 2 tbsp oil 

• 1 tbsp guajillo chili powder 

• 1 cup water 

• 1 tomato chicken bouillon cube 

• 1 tsp onion powder 

• 1 tsp garlic powder 

• 1 tsp ground cumin 

• 1 tsp black pepper 

• 1 tsp Mexican oregano

• 1 bay leaf 

• 1 tbsp coconut sugar (or brown sugar/regular sugar)

• 1/2 can tomato sauce 

• 1/2 can chipotle sauce

For the Beans:

• Reserved fatty pieces from chicken 

• 1 chopped onion

• 1 chopped Serrano pepper

• Blended beans (canned or cooked beans blended) 

• Salt to taste

For Assembly and garnishes:

• Flour tortillas 

• Queso Chihuahua (or any melty cheese) 

• Crema or sour cream 

• Shredded lettuce 

• Cotija cheese

• Thinly sliced avocado 

• Sliced red radish

Instructions:

1. Warm up the pressure cooker on the sauté setting. 

2. Trim excess fatty pieces from the chicken breasts and set aside. Slice the chicken breasts thinly for quick cooking. Add the oil to the pressure cooker and toast the guajillo chili powder for 20-30 seconds. Add water, tomato chicken bouillon, onion powder, garlic powder, ground cumin, black pepper, Mexican oregano, bay leaf, coconut sugar, tomato sauce, and chipotle sauce. Mix well. Add the sliced chicken pieces to the mixture. Put the lid on the pressure cooker and cook for 3 minutes. Perform a quick pressure release to prevent the chicken from drying out. Shred the cooked chicken and mix it with the remaining sauce. 

3. Warm up a pan over medium heat and render the reserved chicken fat. Sauté the chopped onion and Serrano pepper in the rendered fat. Add the blended beans to the pan and cook until well heated—season with salt to taste. 

4. Heat a griddle or pan over low to medium-low heat. Place a flour tortilla on the griddle. Add a layer of the shredded chicken. Sprinkle queso Chihuahua over the chicken. Cover with a lid to help melt the cheese. Once the cheese is melted, remove from heat and add a dollop of crema or sour cream. Top with shredded lettuce, Cotija cheese, thinly sliced avocado, and sliced red radish. Fold the tortilla and slice to serve.
   

Feel free to customize the recipe to your liking and preferences. Enjoy your delicious Mexican pizza!

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