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1
Preheat a large Dutch oven on medium heat.
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2
Add the olive oil and sofrito and stir-fry until golden.
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3
Add the diced chicken and stir-fry until partially cooked; the meat should be a bit pink.
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4
Add the salt, pepper, garlic powder, white wine and chicken broth.
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5
Mix well, cover and allow to braise for about 10 minutes.
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6
Remove the cover, add the Latin seasoning and the sliced onion; mix well.
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7
Cover for 5 more minutes to soften the onion.
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8
Remove the cover and raise the heat to high to reduce the cooking liquid; approximately 5 minutes.
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9
Remove the pot from the heat and set aside.
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10
Preheat a large skillet over medium-high heat.
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11
Take 1 flour tortilla and fill with the chicken mixture and some of the grated cheeses.
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12
Fold in half and place on the skillet adding a heavy object on top such as a cast iron skillet of smaller size.
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13
This will help sear the outer tortilla while quickly melting the cheese on the inside.
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14
Remove the skillet, flip over and sear the other side.
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15
Continue cooking the quesadillas this way until all have been cooked.
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16
With a pizza cutter slice into wedges and serve with a side of sour cream and store bought salsa.
