Chicken Quesadillas Recipe

Chicken Quesadillas are weeknight gold: crisp, golden tortillas giving way to juicy spiced chicken and gloriously melted cheese. They come together in minutes, please the whole table and welcome whatever peppers, beans or salsa you have to hand.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

620

Ingredients

• 4 large flour tortillas
• 400 g cooked chicken breast, shredded
• 200 g grated mozzarella or Monterey Jack
• 1 red pepper, diced
• 1 small red onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• Soured cream, salsa and guacamole, to serve
• Fresh coriander, chopped

Instructions

1. Toss the shredded chicken with the cumin, paprika, garlic powder, salt and pepper.
2. Warm a little oil in a large skillet over medium heat.
3. Lay a tortilla flat in the pan, scatter cheese over half, then add chicken, pepper and onion.
4. Fold the tortilla over and cook for 3 to 4 minutes per side until golden and crisp and the cheese has melted.
5. Repeat with the remaining tortillas, adding a little more oil as needed.
6. Rest each quesadilla for 2 minutes, then cut into wedges.
7. Serve with soured cream, salsa, guacamole and a scatter of coriander.

Pro tips

• Medium heat is key: too hot and the tortilla burns before the cheese melts.
• Grate your own cheese if you can; it melts far better than pre-grated cheese.
• Keep cooked quesadillas warm in a low oven while you finish the batch.
• Add black beans or sweetcorn to stretch the filling for a hungry crowd.

Frequently asked questions