Chicken Quesadilla
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Spread all the way to the edge, the cheese melts into a glue that holds the two tortillas together and lets the wedges cut cleanly with the filling in place.
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Sharp cheddar brings flavor while mozzarella brings stretch, wrapped around paprika-seasoned chicken thigh, onion, and bell pepper. To protect the crunch, the vegetables are cooked only until the pan bottom looks fairly dry, as moisture from the filling is what usually ruins it. Cut into 8 wedges and serve warm with sour cream or salsa.
Ingredients
Instructions
- 1
Cut 220 g chicken thigh into small bite-size pieces.
Toss with 1 teaspoon paprika powder, salt, and pepper, then let it stand for 5 minutes so the seasoning grips the meat before cooking.
- 2
Slice 70 g onion and 80 g bell pepper into similar thin strips.
Keep them fairly even, because thick pieces can push the filling apart before the cheese has time to melt and seal.
- 3
Heat 1 tablespoon olive oil in a pan over medium heat.
Add the chicken and cook for about 3 minutes, stirring until the outside loses its raw color and light browning begins.
- 4
Add the onion and bell pepper and cook for 2 more minutes.
Stop when the vegetables soften slightly and the pan is not watery, so the tortilla can toast instead of steaming. Check with a thermometer that the largest chicken piece stays at or above 75C at the center for 1 minute; cook longer if needed. Transfer the filling to a plate.
- 5
Lay one tortilla in the pan and spread half the cheddar and mozzarella thinly to the edges.
Add the cooked filling, cover with the remaining cheese, and place the second tortilla on top.
- 6
Toast over low heat for 2-3 minutes per side, pressing gently with a spatula.
When the surface is crisp and cheese melts at the edges, cut into 8 wedges and serve warm.
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