Chicken Quesadillas


Serves: 4-6 Preparation Time: 45 minutes


  • 2 boneless, skinless chicken breasts
  • 2 tablespoons Sofrito Cooking with my Doctor
  • 1 teaspoon garlic paste Cooking with my Doctor
  • 1 beer
  • 1/2 cup chicken broth
  • 2 teaspoons Adobo Cooking with my Doctor
  • 2 bay leaves
  • 1/2 bunch of cilantro, finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 cup shredded ball cheese


  1. Sauté garlic paste, tomato paste, and Sofrito in olive oil for about 5 minutes.
  2. Add the chicken breasts, beer, and chicken broth. Bring to a boil. Cook for 30 minutes over medium heat. Remove the chicken, let it cool, and shred the chicken.
  3. Add the shredded chicken back to the broth, mix well, and let it cool.
  4. To assemble the quesadillas, add chicken, ball cheese, and cilantro to the tortillas.
  5. In a hot pan, add a little olive oil and toast the quesadillas on both sides until the cheese melts.