Quesadilla is a tortilla-based sandwich that is filled with mushrooms, blossoms, or different types of cooked meat such as chicken, beef, or pork. Here we are going to see both grilled and pan-fried chicken quesadilla.
A tortilla is a flat round bread made out of cornmeal or flour. We can use shredded cheese, like mild cheddar or pepper jack cheese. As I had Mozzarella cheese, I have used it instead. You can use either a non-stick pan or grill and brown them for 5 mins or more until golden brown. You can serve this with guacamole, sour cream, and fresh salsa.
You can eat quesadilla at any time, like breakfast, lunch, dinner, or a snack. It is even made as a starter for parties. Vegetarians can add any veggies like mushrooms, sweet potatoes, bell peppers, black beans, corn, zucchini, red onions instead of meat. There are endless options to add on. Now let us see how to prepare this recipe.
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- 10 Mexican Tortilla Wrap
- 1/2 kg Boneless Chicken thinly sliced
- 1/2 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Pepper powder
- 1/2 tsp Chili powder
- 1 Onion slit lengthwise
- 1/2 Green Capsicum slit lengthwise
- salt to taste
- 2 tbsp olive oil
- 1 tbsp Butter
- 1 pack Mozzarella Cheese shredded
- Wash and drain the chicken completely without any water. If required, pat it with a kitchen towel to remove excess water. Cut it into small thin strips and place it in a bowl.
- To the same bowl, add smoked paprika powder, garlic powder, pepper powder, chili powder, salt to taste and mix all thoroughly without adding any water.
- Heat a pan. Add olive oil and butter. Once the butter melts, add chicken pieces. Do not overcrowd. Cook it on low flame for about 6-8 mins until it turns golden brown on all sides. Once done, remove and place it in a bowl. Cook the remaining chicken and set aside.
- To the same pan, add onion, capsicum and saute until the onion gets caramelized or turns golden brown. Once done, remove and place it in a bowl.
- Set the grill to medium. Apply oil on a tortilla. Place oil side facing down. Spread required cheese on top of the tortilla. spread the chicken above the cheese. Then spread onion capsicum on the top of the chicken. Again, spread a layer of cheese. Now, apply oil on a tortilla and now place it above the topping. The oil side must face the top now.
- Once everything is placed, close the grill and cook on medium for about 4-5 mins, until golden brown grill lines appear and the cheese melts completely.
- Once done, remove it on a plate and cut it into 4 pieces. Serve hot.
- Heat a pan and set the flame to medium-low. Apply oil on a tortilla. Place oil side facing down. Spread required cheese on top of the tortilla. spread the chicken above the cheese. Then spread onion capsicum on the top of the chicken. Again, spread a layer of cheese. Now, apply oil on a tortilla and now place it above the topping. The oil side must face the top now.
- Once everything is placed, let it cook on low flame for a min. Now flip the tortilla, close the lid and cook for a min or until the tortilla turns golden brown. Now open the lid, flip it again, and cook for another min without closing the lid.
- Once done, remove it on a plate and cut it into 4 pieces. Serve hot.
- Increase or decreases the spices according to your taste.
- caramelizing onion and capsicum gives a nice flavor to the dish.
- I have used store-bought tortilla warp.
- Use either less or more cheese according to your requirement.
Delicious crispy out and cheesy in chicken quesadilla are ready to relish.
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