Chicken Quesadilla
Chicken quesadilla seasons diced chicken thigh with paprika, sautees it with onion and bell pepper, then presses the filling between flour tortillas with cheddar and mozzarella and toasts on low heat until crisp. Spreading a thin layer of cheese to the edges acts as glue, sealing the tortilla shut so the filling stays in place and the wedges cut cleanly. Low heat is essential - it gives the cheese time to melt evenly through the filling before the tortilla surface browns. The sharp flavor of cheddar and the stretch of mozzarella together wrap around the lean chicken, while paprika and onion add a sweet, smoky undertone. Sliced into eight wedges and served warm with sour cream or salsa on the side.
Adjust Servings
Instructions
- 1
Dice chicken thigh and season with paprika, salt, and pepper.
- 2
Cook chicken in oil, then saute onion and bell pepper until tender.
- 3
Spread half of both cheeses over one tortilla.
- 4
Add filling, top with remaining cheese, and close with the second tortilla.
- 5
Toast on low heat for 2-3 minutes per side until golden and melted.
- 6
Slice into wedges and serve warm.
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