Easy Chicken Quesadilla Recipe | Chicken Quesadilla Recipe Simple
Easy Chicken Quesadilla Recipe - A really simple yet so satisfying and filling wrap that can be had for breakfast or lunch or even as a snack. The crisped tortillas on the outside with molten bits of cheese with chicken filling is all oh-so -delicious!
Servings 8 quesadillas
Ingredients
- 1 lb Chicken Breast , 450g approx.
For the quesadilla seasoning:
- 1 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1 tsp Oregano / Basil / Mixed Herbs
- 1 tsp Cumin Powder
- 1.5 tsp Paprika , (sub. with 1 tsp chilli powder)
- 1/4 tsp Black Pepper Powder
- 1 tsp Salt
For the filling:
- 4 tbsp Olive Oil
- 5 medium Garlic Cloves , finely minced
- 1 medium Red or Yellow Onion , finely chopped
- 1 small Bell Pepper , diced
For the assembling:
- 1 cup Corn Kernels , see notes*
- 7 oz Mozarella Cheese , (200 g)
- 1/4 cup Cilantro Leaves , chopped
Instructions
For the Chicken:
- Thaw and cut the chicken breasts into thin strips. Put them in a mixing bowl.
- Mix the spices listed under "quesadilla seasoning" together and put it over the chicken. Mix it thoroughly using a spatula and cover the bowl with cling film or lid. Let it marinate for at least 30 minutes.
- Heat a skillet with 2 tbsp Olive Oil. Once it is hot, add the marinated chicken and reduce the flame to medium. Cook one side of the chicken pieces and then flip to cook it all thoroughly.
- Transfer the cooked chicken to a chopping board and let it cool down. Once cold enough to handle, using a serrated knife, chop the strips into pieces. Transfer it a mixing bowl and set it aside.
For the filling:
- Wash the same skillet (just a quick wash to get the spices out), add 2 tbsp olive oil to it and heat it up. Once hot, add the chopped onions and garlic and saute until the onions turn translucent. Transfer it to the mixing bowl with chicken.
- Add the bell peppers/ capsicum to the skillet and sauté in high heat for a minute or two, not letting them char. Transfer it to the mixing bowl. Add the corn kernels to the mixing bowl along with the cilantro leaves. Mix it all together and divide them up into 8 equal portions.
Cooking the quesadillas:
- Shred the cheese onto a plate and divide into 8 portions. Lay the tortillas out on a clean counter.
- From each portion of the shredded cheese, sprinkle half of it on one half of the tortillas. Spread the chicken filling over it. Add the remaining half of the cheese.
- Fold the tortillas over to close the filling. Ensure that you have enough cheese on the edges so that they act like a seal. Repeat the same with all the other tortillas.
- Heat a clean skillet and cook the quesadillas 2 at a time on low-medium heat for 5 minutes. Carefully flip to the other side and cook for 5 more minutes or until the tortillas are browned up nicely, have crisped up and the cheese has melted.
- Transfer to a chopping board, cut in the middle and serve it immediately.
Notes
- Use store-bought or homemade tortillas.
- The filling mentioned here would fill up 8 medium-sized tortillas. If you're going with a large size, divide the filling up into 6 portions.
- Do not overfill the tortillas, or else the tortillas won't hold the filling.
- Also, ensure that you sprinkle some cheese over the edges so that they stick together and keep everything neatly inside.
- everything is neatly inside.
- Maintain the heat at medium flame so that the cheese melts and at the same time the tortillas crisp up nicely.
- To serve, get some guac, sour cream, salsa, or lime wedges ready.
- Corn Kernels: If using frozen corn, warm them up in hot water for 5 minutes and then pat them completely dry. If using fresh corn, cook the ears of corn for 20 minutes in salted water or 10 minutes in a pressure cooker. Remove the kernels once it has cooled down and pat them completely dry.