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Chicken and Cheese Quesadilla
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-cheese-quesadilla
About this recipe
Chicken and cheese quesadilla is a warm meal made with flour tortillas, chicken, grated cheese, bell pepper, and olive oil. Chicken makes the filling substantial, bell pepper adds color and gentle sweetness, and melted cheese binds everything together in a stretchy layer. The tortilla becomes lightly crisp outside, making this a quick skillet meal. It is simple to prepare while looking more impressive than an ordinary sandwich. Variation for two: use 2 wheat tortillas, 150 g skinless chicken breast without bones, 100 g grated cheese, half a pepper and 1 tablespoon olive oil. Dice chicken into roughly 1 cm pieces; thinly slice pepper. Fry both in oil for 6–8 minutes, until even the largest chicken pieces are cooked through; continue if needed. Layer half the cheese, filling and remaining cheese on one whole tortilla; cover with the other. Toast both sides in a dry pan until golden and cheese melts, lowering heat if browning too quickly. Rest 1 minute; cut into two portions. These quantities always make two servings; the ingredient list, nutrition and timings describe the base version.
Ingredients
4 flour tortillas
220 g chicken breast
120 g grated mild semi-hard cheese
1 bell pepper
1 tablespoon olive oil
Steps
Pat the chicken dry and cut into small, even cubes; deseed the bell pepper and cut into short, thin strips. Heat the olive oil in a skillet over medium-high heat. Fry the chicken and pepper for 5–7 minutes, stirring, until the liquid evaporates. Check the largest piece of meat: it must be fully cooked inside; continue frying if necessary before assembling the tortillas.
Spread one quarter of the chicken and pepper filling and one quarter of the cheese over half of each of the four tortillas. Leave the edges clear and fold each tortilla in half, pressing the filling down lightly.
Place two folded quesadillas at a time in a large, dry skillet, leaving room to turn them. Toast over low heat for 3–4 minutes on each side, until the tortillas are golden and crisp and the cheese has melted. Repeat with the second pair; allow 12–16 minutes in total for both batches.
Let stand briefly after removing from the skillet so the cheese sets slightly and does not run out when sliced.
Cut into triangles and serve immediately.
Estimated nutrition
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