Best Copycat Chilis Quesadilla Explosion Salad

The pressure builds and you start counting down minutes until you eat. You spot that float valve pop up and you know the cooker is sealing tight. There’s this kinda thrill when the steam hisses just right – feels like you’re about to unlock something awesome.

Inside you’re already imagining that juicy fajita chicken sliced on fresh greens. The tangy Citrus Balasamic and smoky Chipotle Ranch dancing over the salad like a playful splash. You gotta focus though, cause this salad’s layered with flavors that need just the perfect timing.

When you quick release that pressure and carefully lift the lid, the scent hits you first. Broth depth from the seasoned chicken slips into the veggies. It’s like a little flavor explosion about to happen right on your plate. You almost can’t wait to toss it all together and dig in.

What Makes Pressure Cooking Win Every Round

• Speed: Boneless chicken cooks way faster than on the grill or stove.
• Flavor deepens: Using your fajita marinade in with the chicken under pressure really amps up the taste.
• Moisture stays in: No drying out here cause the sealed environment keeps juiciness in check.
• Hands off cooking: You set it and forget it until the float valve drops – perfect for busy days.
• Easy cleanup: One pot, less mess since the chicken and broth all cook together.
• Consistent results: You get juicy chicken every time without guessing your grill heat or stovetop temp.
• Works for other parts: You can soften beans and veggies too while your chicken cooks for full meal prep.

All the Pieces for This Meal

• 1 cup Citrus Balasamic Vinaigrette (recipe below)
• 1 cup Chipotle Ranch Dressing (recipe below)
• 2 boneless fajita marinated chicken breasts
• Salad greens of your choice
• ½ can black beans, drained and rinsed
• ½ can corn
• 3 Roma tomatoes, diced
• ½ bell pepper, diced
• 2 tablespoon minced cilantro
• ½ diced red onion
• 1 teaspoon lime juice, ½ teaspoon sugar, ¼ teaspoon salt, ¼ teaspoon black pepper
• Additional chicken seasoning for cooking
• 3 tortillas for quesadillas
• Butter and peanut oil for cooking quesadillas
• 1 cup shredded cheese (half cheddar, half Monterey jack works real good)

You wanna prep your dressings before you start cause they bring the zing. The fajita chicken gets the seasoning that makes the flavor pop when it cooks in the pressure cooker. The fresh veggies add crunch and color so it ain’t just tasty but pretty too. Tortillas and cheese finish it off with that signature quesadilla vibe.

Walking Through Every Single Move

Step one you season your chicken breasts with the fajita marinade so it soaks in good. Then place them in the pressure cooker with 2 ½ cups water and your cumin, garlic powder, onion powder, salt, and sugar for broth depth. Seal the lid, check your float valve, and set it to high pressure for 10 minutes.

After it cooks, do a natural release for 5 minutes to slow release a bit, then quick release the remaining pressure. Carefully remove the chicken and let it rest while you prep the salad.

Chop up your salad greens, black beans, corn, diced tomatoes, bell pepper, cilantro, and red onion and mix them in a big bowl. Squeeze the lime juice in along with sugar, salt, and black pepper and toss lightly.

Slice your rested chicken into strips and toss those right in with the salad mix. Then drizzle on both the Citrus Balasamic Vinaigrette and Chipotle Ranch Dressing to get that explosion of flavor. Toss gently so it all come together nice.

For the quesadilla, heat your grill pan or skillet medium high. Butter one side of a tortilla, sprinkle the shredded cheese on top, and place more cilantro or chicken if you want an extra layer inside. Top with another tortilla butter side up and cook until golden and melty on both sides.

Cut the quesadillas into wedges and place over the salad or serve on the side. You got that crunch and cheesy goodness combining perfectly with the zesty salad.

Serve it immediately so you catch the warm chicken and cool salad in perfect contrast.

Quick Tricks That Save Your Time

• Marinate chicken the night before: This way you barely wait when it’s cooking time.
• Use canned beans and corn: No prep needed and pressure cooker softens chicken fast enough.
• Make dressings ahead and chill: They taste sharper and let you toss salad quick.
• Stack chicken on trivet: Keep chicken above broth during pressure cook for juicier texture.

These small hacks come in handy especially when your time is tight and you wanna eat pronto. You won’t miss any layers of flavor but save fuss.

When You Finally Get to Eat

First bite you taste is that warm chicken with a grill-fresh vibe, tender and full of that cumin and garlic punch. Mixed with the salad greens it’s fresh but hearty and filling in a way salads don’t always pull off.

The zing from the Citrus Balasamic vinaigrette and smoky chipotle ranch dressing hit just right. You catch sweet, tart, and spice all dancing in your mouth together real nice. The black beans and corn add a slight creamy crunch that makes it even better.

Cutting into the quesadilla wedges brings out that melty, cheesy stretch you kinda crave with salad sometimes. The buttery grilled tortilla shell perfect balance with the fresh dressing and chicken. It’s total comfort food vibe with a fresh twist you can dig every day.

Making It Last All Week Long

Store salad and chicken separately so the greens don’t get soggy. Toss salad with dressings right before you eat each time for fresh crispness. Chicken slices keep great in airtight containers in your fridge for about 3 to 4 days.

If you wanna freeze chicken for longer storage, slice it then pack it in freezer bags. Thaw in fridge overnight for best texture when reheating. Don’t freeze the salad or dressings though.

Leftover quesadillas hold well wrapped in foil or sealed plastic. Reheat them in a skillet on medium heat to get that crust crispy again like fresh.

Common Questions and Real Answers

• Can I use frozen chicken breasts? Yeah, but you gotta add about 5 extra minutes to cooking and make sure your float valve pops before timing.
• Do I have to use fajita marinade? Nope, any chicken seasoning that you like works. Fajita style just keeps that chili bar vibe.
• What if I don’t have a grill pan for quesadillas? A nonstick skillet or regular frying pan works just fine. Just keep an eye on the heat so tortillas don’t burn.
• Is quick release better than natural release for chicken? Use natural release for a few minutes to keep juices locked in, then finish with quick release to avoid overcooking.
• Can I make this gluten free? Sure! Just use gluten free tortillas and double check all seasonings are safe.
• What’s the best way to reheat leftovers? Reheat chicken in microwave covered with a damp paper towel or in a skillet with some broth for moisture. Salad is best fresh tossed and quesadillas in a hot pan.