You don’t really need a recipe to make this insanely popular Mexican dish. Top a tortilla with cheese (and whatever else you’ve got).
Then fold it in half and cook until the tortilla is crispy and the cheese is melty.
But if you’re looking for some guidance, especially in cooking up some quick and easy chicken to stuff inside, this recipe won’t let you down.
6-8 flour tortillas
2 cups (200g) shredded Monterey Jack cheese
3/4 cup roughly chopped coriander/cilantro
1 cup corn kernels
Quesadilla spice mix:
1 tsp each onion powder / dried oregano/salt
2 tsp each cumin powder/paprika
1/4 tsp each black pepper/cayenne pepper (optional)
2 1/2 tbsp olive oil
500 g/1 lb chicken thighs skinless boneless
2 garlic cloves minced
1 small onion quartered and sliced
1 small red capsicum/bell pepper diced
Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice.
Sprinkle with corn, coriander, and top with cheese. Fold in half.
Preheat non-stick skillet over medium-low heat (no oil, if the pan is not non-stick use 2 tsp oil).
Place quesadilla in skillet, press down lightly, cover with the lid. Cook for 3 minutes until the underside is super golden brown and crispy.
Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
Transfer to the cutting board, cut in half. Serve immediately!
Dipping Sauce options: Sour cream, salsa, Avocado Sauce
Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to a bowl, cool.
Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
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