Classic Chicken Quesadilla
By Culiora
Crisp, golden-brown flour tortillas stuffed with seasoned shredded chicken, melted Oaxaca cheese, sautéed peppers, and onions. Cooked gently in a dry or lightly oiled skillet, they achieve a shattered, flaky exterior and a gooey, savoury centre.
- Servings: 4
- Prep time: 15 min
- Cook time: 20 min
- Total time: 35 min
Ingredients
- 450 g cooked chicken breast or thighs, shredded
- 1 pcs medium red bell pepper, thinly sliced
- 1 pcs small yellow onion, thinly sliced
- 2 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 60 ml water or chicken stock
- 4 pcs large flour tortillas (approx. 25 cm diameter)
- 240 g Oaxaca cheese or Monterey Jack, shredded
- 1 tbsp vegetable oil or butter for cooking
Instructions
- Heat 1 tbsp of olive oil in a wide frying pan over medium-high heat. Add the sliced onion and bell pepper, cooking for 4–5 minutes until softened and lightly browned around the edges.
- Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Sauté for about 30 seconds until fragrant.
- Add the shredded chicken and 60 ml of water or stock to the pan. Cook for 2–3 minutes, tossing constantly, until the liquid is absorbed and the chicken is thoroughly warmed and coated in the spices. Remove the mixture to a bowl.
- Wipe the pan clean and place it over medium heat with a light brushing of vegetable oil or a smear of butter.
- Lay one flour tortilla flat in the skillet. Scatter 30 g of shredded cheese across one half of the tortilla, top with a quarter of the chicken and pepper mixture, then sprinkle another 30 g of cheese over the meat. Fold the bare half over the filling to create a half-moon.
- Cook for 2–3 minutes until the bottom is crisp and golden brown. Carefully flip the folded quesadilla using a spatula and cook the other side for another 2–3 minutes, until crisp and the cheese is fully melted.
- Transfer to a cutting board and let rest for 1 minute before slicing into 3 triangles. Repeat the process with the remaining tortillas and filling, adjusting heat as needed to prevent burning.