Chicken quesadillas are Mexican foods which are prepared by sandwiching a meat and vegetable filling between two tortillas or by folding one of the sides of the tortilla over the filling to get a half-moon shaped quesadilla. Quesadillas can be filled with variety of meats like beef, chicken and turkey and other ingredients like black beans and corn kernels can also be added. Quesadillas are popularly called Mexican pizza as they greatly resemble pizza and are served in wedges like pizza. Quesadillas are easy to prepare but they make great meal.
Difficulty level: Easy
Yields per recipe: 2
Preparation time required: 10-15 minutes
Cooking time required: 20-30 minutes
1 flathead spatula
1 outdoor grill or grill pan
1 large bowl
4 large flour tortillas
1 bell pepper (cored, deseeded and sliced)
½ cup of shredded cheddar cheese
3 ripe tomatoes, diced
1 tablespoon + ½ tablespoon of extra virgin olive oil
1 large onion, minced
3 skinless and boneless chicken breasts, grilled and chopped
½ cup of shredded Monterey Jack cheese
1-2 jalapeño peppers, deseeded and finely chopped
1 tablespoon + 1 teaspoon of unsalted butter, at room temperature
1 cup of canned black beans
Salt, to taste
Freshly ground black pepper
Sour cream, for serving
2 avocados (peeled, pitted and sliced), for serving
A handful of chopped fresh cilantro, for serving
Method of Preparation
1. Take the chicken breasts and put them on a plate. Drizzle some olive oil over the chicken breasts and then grease the grill with some cooking spray. Sprinkle some salt, black pepper and some cumin powder over the chicken breasts and then rub the spice and seasonings over the chicken breasts.
Once done, flip the chicken breasts and season the other side as well. Once done, place the chicken breasts on a hot charcoal grill or indoor grill pan to grill them. Grill the chicken breasts for 4-5 minutes on one side or until they turn tender and develop grill marks on them. Once done, flip the chicken breasts to grill the other side for 3-4 minutes.
2. While the chicken breasts are grilling, take the bell pepper, tomatoes, jalapeño peppers and the onion. Rinse all the vegetables under running water and then take the onion. Cut the onion in half and then peel off its skin.
Chop off the tip and the basal plate of the onion halves and then chop the onion very finely. Next, take the tomatoes and dice them finely. Follow that by deseeding and chopping the red bell pepper. Finally, take the jalapeño pepper and chop it finely.
3. Once all the vegetables are chopped, take a skillet and place it on the stove. Light up the flame and maintain it on medium. Add 1 ½ tablespoons of olive oil and 1 ½ tablespoons of butter to the skillet and then let the oil heat up. Once the oil heats up tilt and rotate the skillet to spread the oil in it and then throw the chopped onion into the skillet.
Sauté the onions for 2 minutes and then throw-in the minced garlic. Sauté the onion and garlic for 2-3 minutes or until they turn soft and translucent. Once that happens, put the chopped bell pepper and the tomatoes into the skillet.
4. Sauté the bell peppers, jalapeño peppers and the tomatoes for 3-4 minutes or until they turn soft and then season the mixture with salt, pepper and ground cumin. Let the mixture cook for 2-3 minutes and in the meantime, you can prepare the chicken and the tortillas.
Once you are ready with the chicken breasts, take them out of the grill and place them on a wire rack to cool them down. In the meantime, place a skillet or griddle over the stove and set the flame on medium.
5. Once the griddle heats up and starts smoking, put 1 or 2 tortillas on it and warm them up until they start developing some brown blisters. Once the tortillas start browning, flip them over to warm up the other side. While the tortillas are warming up, cut the chicken breasts into small pieces and then put them into the skillet.
Sauté the chicken with the vegetables for 4-5 minutes and then turn off the stove. Once the tortillas are warmed up, spread a handful of shredded cheddar and Monterey Jack cheese over both of them and then wait for the cheese to melt.
6. Once the cheese starts melting, put 3-4 tablespoons of the vegetable and chicken filling on top of that and then cover both of them with one more tortilla. Press down the top of both the quesadillas with a flathead spatula and then flip them over to press down the other side. Once done, cut the quesadillas into 6 wedges and then serve them with avocado slices, sour cream and a handful of chopped fresh cilantro.