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Chicken quesadilla
Also known as quesadilla de pollo · chicken quesedilla · kesadilla · quesadillas con pollo
A tortilla folded over melting cheese and chicken, griddled crisp and cut in wedges, salsa and crema beside. The pull is the promise.
Typical serving
580 kcal
usually 450–740 kcal
 Protein | 30 g |
|---|---|
 Carbs | 52 g |
 Fat | 28 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 2large flatbreads — flour tortillas
- 200gchicken breast
- 120gqueso fresco or mozzarella
- 10gbutter
- ½onion
- 1green chillies
- 1 handfulcoriander
- 2 tbspsoured cream
- 1 tspcumin and oregano
Method
6 steps
chop · 7mChicken into small dice, onion and chilli sliced thin, cheese grated or crumbled, coriander chopped.
fry · 10mChicken with the onion, chilli and spices in a dry hot pan until the chicken is browned and cooked right through with no pink anywhere, then tipped out and left to cool a little.
fold · 4mCheese and filling spread over half of each tortilla only, kept a finger's width in from the edge, and folded over. Piled high it bursts and the cheese burns on the pan.
- fry · 8m
Onto a medium pan with a smear of butter and pressed down flat, then turned once when the underside is patched gold. Medium, not high — high browns the bread before the cheese has melted.
rest · 2mA minute on a board before it is cut, so the cheese sets enough to stay inside.
finish · 2mCut into wedges with soured cream and the rest of the coriander.
Worth knowing
In Mexico City a quesadilla does not legally require cheese — a local paradox visitors refuse to accept.
More from the Latin American kitchen
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